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 minutesFor sour cream consistency2 cups yield 1 cup; drain 30 minutes For cream cheese consistency3 cups yield 1 cup; drain 6–8 hours
Servings: 4 people
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.
- 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.