Description

This homemade strained yogurt recipe yields thick, creamy yogurt with a smooth texture and tangy flavor. Using whole or 2% milk, it is gently heated, cooled, and inoculated with plain yogurt containing live cultures. After fermenting in a warm environment for several hours, the yogurt is strained through cheesecloth or a fine mesh strainer to remove whey, resulting in thick, rich yogurt perfect for snacking or incorporating into recipes.

Ingredients

4 cups (1 quart) whole milk or 2% milk
2 tablespoons plain yogurt with live active cultures
Cheesecloth or a fine mesh strainer
Cold water (optional, for rinsing the saucepan)

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Instructions

Heat the milk: Pour the milk into a saucepan and heat it over medium heat until it reaches about 180°F (82°C), stirring occasionally to prevent scorching. This step denatures the proteins, leading to a smoother yogurt texture.
Cool the milk: Remove the saucepan from heat and allow the milk to cool to approximately 110°F (43°C). To speed up cooling, place the saucepan in a cold water bath.
Add yogurt culture: Once cooled, stir in 2 tablespoons of plain yogurt gently until fully dissolved into the milk, ensuring even distribution of live cultures.
Incubate: Pour the mixture into a clean container, cover with a lid or plastic wrap, and keep in a warm, draft-free place such as an oven with the light on or wrapped in towels. Maintain the temperature to allow fermentation.
Ferment: Allow the yogurt to set for 4 to 12 hours depending on your preferred tanginess and thickness. Check periodically and remove once the desired consistency is achieved.
Strain the yogurt: Place cheesecloth or a fine mesh strainer over a bowl and pour the set yogurt into it. Let it drain for 1 to 2 hours until it reaches your desired thickness. Retain the whey for other uses like smoothies or baking.
Refrigerate: Transfer the strained yogurt to a clean container and refrigerate. It can be stored for up to 1 to 2 weeks.
Serve: Enjoy your homemade strained yogurt plain, with fruit, or in recipes that call for thick yogurt.

Notes

Using whole milk yields richer, creamier yogurt, but 2% milk works as well.
Ensure the milk is not overheated to avoid damaging the milk proteins.
Maintain a consistent warm temperature during incubation to allow proper fermentation.
Adjust fermentation time for preferred tartness and thickness; longer fermentation makes it tangier.
Straining time changes the thickness: longer straining produces Greek-style yogurt.
Save whey and use it in smoothies or baked goods for added nutrition.
Keep strained yogurt refrigerated and consume within 1 to 2 weeks for best quality.