Try adding some herbs and making it into a delicious dip.
- Colander lined with cheesecloth or (unbleached) coffee filter OR cheesecloth, butter muslin, nut milk bag or jelly/jam strainer OR extra fine bouillon strainer aka chinois
- Non-reactive bowl
- 3 cups yogurt
- Cover loosely and strain— use colander lined with cheesecloth or (unbleached) coffee filter OR— hang in cheesecloth, butter muslin, nut milk bag or jelly/jam strainer OR— place in extra fine bouillon strainer aka chinois Optional. Squeeze the bag/cloth with your hands to remove a little more whey.
- Serve, refrigerate or use in recipeIt's possibly the curds may be a little lumpy. If so, right before using in a recipe, whisk until smooth.
Good to know
It’s best to strain yogurt before it separates into curds and whey.
It’s quickest to strain right after it sets, and has not been cooled in the refrigerator.
If it is going to strain for just a few hours, straining on the countertop is probably fine. For a longer straining time, strain in the refrigerator.
Don’t throw out the whey. You can use it instead of water in oatmeal, soups and other dishes. Whey contains lots of minerals.