Categories
Recipes Yogurt

How to Strain & Thicken Yogurt

Try adding some herbs and making it into a delicious dip.

How to Strain & Thicken Yogurt
A highly probiotic spread to use like mayonnaise, sour cream or cream cheese.
For mayonnaise consistency
2 cups yield 1 ½ cups; drain 10–15 minutes
For sour cream consistency
2 cups yield 1 cup; drain 30 minutes
For cream cheese consistency
3 cups yield 1 cup; drain 6–8 hours
Prep Time5 mins
Draining Time2 hrs
Total Time2 hrs 5 mins
Course: Yogurt
Cuisine: Global
Keyword: Yo-Cheese
Servings: 4 people
Author: Sally
Equipment
  • 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
Ingredients
  • 3 cups yogurt
Instructions
  • 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.
    Patiently waiting as my whey slowly drips through my coffee filter. I have it covered with a napkin to keep things out.
  • Serve, refrigerate or use in recipe
    It'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.

Special thanks & sources

0 0 vote
Article Rating
Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments