Description
This recipe shows you how to make thick, creamy strained yogurt at home, transforming regular yogurt into Greek-style yogurt or labneh by removing excess liquid through a simple straining process. Perfect as a versatile base for dips, spreads, or as a healthier alternative to cream cheese.
Ingredients
Scale
Ingredients
- 4 cups plain yogurt (whole, low fat, or no fat)
- ¼ teaspoon salt (optional)
Instructions
- Prepare the strainer. Place a strainer over a large bowl, ensuring the bottom of the strainer does not touch the bottom of the bowl to allow liquid to collect freely.
- Line the strainer. Insert a nut milk bag into the strainer. Alternatively, line the strainer with two layers of cheesecloth or muslin, then pour the yogurt over it and gather the sides to form a bundle.
- Add weight. Place a weight, such as a mortar, on top of the yogurt-filled bag or bundle to assist with straining by applying gentle pressure.
- Strain in refrigerator. Transfer the entire setup to the refrigerator and let it sit overnight. For creamy Greek yogurt, leave it for 8-10 hours. For a thicker labneh-like consistency, strain for 24-48 hours.
- Store. Once desired thickness is achieved, transfer the strained yogurt into a jar or container and refrigerate. It can be kept for up to 3 weeks.
Notes
- Using plain yogurt without added flavors or sweeteners is best for consistent results.
- The optional salt enhances flavor but is not required.
- Adjust straining time depending on preferred thickness: shorter for creamy yogurt, longer for thick labneh spread.
- Reserve the strained liquid (whey) for smoothies, baking, or as a nutritional addition to recipes.
- Ensure the weight is not too heavy to avoid squeezing out too much liquid or breaking the bag.
