Description

This homemade strained yogurt recipe guides you through making thick, creamy yogurt by heating milk, fermenting it with live cultures, and then straining to remove whey for a rich texture. Perfect as a snack or an ingredient, this method ensures smooth, tangy yogurt tailored to your preference.

Ingredients

Whole milk or 2% milk – 4 cups (1 liter)
Plain yogurt with live active cultures – 2 tablespoons
Cheesecloth or fine mesh strainer – 1 piece
Cold water (optional, for rinsing)

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Instructions

Heat the milk: In a medium saucepan over medium heat, warm the milk until it reaches about 180°F (82°C), stirring occasionally to prevent scorching. Heating denatures proteins, which helps produce smoother yogurt.
Cool the milk: Remove the saucepan from heat and let the milk cool down to approximately 110°F (43°C). To speed cooling, place the pan in a cold water bath while monitoring the temperature.
Inoculate with yogurt: Stir in about 2 tablespoons of plain yogurt containing live active cultures into the cooled milk, mixing gently but thoroughly to incorporate the cultures evenly.
Ferment the mixture: Pour the milk and yogurt blend into a clean container. Cover it with a lid or plastic wrap, then place it in a warm, draft-free environment such as an oven with the light on, a yogurt maker, or wrapped in towels to maintain warmth.
Set the yogurt: Allow the mixture to ferment for 4 to 12 hours depending on your thickness and tang preference. Longer fermentation yields thicker and tangier yogurt. Check periodically until desired consistency is reached.
Strain the yogurt: After fermentation, set a cheesecloth or fine mesh strainer over a bowl and pour the yogurt in to drain the whey liquid. Let it strain for 1 to 2 hours or until it reaches your desired thickness. Save the whey for smoothies or baking if desired.
Refrigerate: Transfer the strained yogurt into a clean container and refrigerate for 1 to 2 weeks to keep fresh.
Serve: Enjoy the thick homemade yogurt as a snack, paired with fruit, or used in any recipes calling for thick yogurt or Greek yogurt.

Notes

Use full-fat milk for creamier yogurt; 2% works for a lighter consistency.
Make sure the plain yogurt contains live active cultures to properly ferment the milk.
Maintaining a warm, stable temperature during fermentation is crucial for proper yogurt setting.
Straining time affects thickness, so adjust based on preference.
Reserved whey can be used in smoothies, soups, or baking as a nutritious liquid.
Always store yogurt covered in the refrigerator to maintain freshness and prevent contamination.