Description

Learn how to make thick, creamy strained yogurt at home using simple ingredients and an easy draining method. This homemade Greek-style yogurt is rich, versatile, and perfect for enjoying plain or with your favorite sweet or savory toppings.

Ingredients

4 cups plain whole milk yogurt (unsweetened, with live cultures)
Pinch of salt (optional)
1–2 tablespoons honey (optional, for flavoring)
Optional toppings: fruit, granola, nuts

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Instructions

Prepare the draining setup: Place a large fine-mesh sieve or colander over a mixing bowl and line it with cheesecloth, a clean kitchen towel, or coffee filters to catch the liquid whey.
Add the yogurt: Pour the plain whole milk yogurt into the lined sieve, spreading it evenly so it can drain properly.
Cover the yogurt: Gather the edges of the cloth and gently twist or fold over the top to cover the yogurt securely without squeezing it, ensuring the whey can drain freely.
Drain the yogurt: Place the setup in the refrigerator and let the yogurt drain for at least 4 hours for a thick consistency or overnight (8 to 12 hours) for extra-thick Greek-style yogurt; the longer it drains, the thicker it becomes.
Transfer and flavor: Once the desired thickness is achieved, transfer the strained yogurt to an airtight container. Stir in a pinch of salt or 1-2 tablespoons of honey if desired to enhance the flavor.
Storage: Store the thickened strained yogurt in the refrigerator for up to 1 week.
Utilize the whey: Discard the drained liquid whey or reserve it for other culinary uses like baking or smoothies, adding nutritional value and reducing waste.

Notes

Use full-fat yogurt for the creamiest and richest texture.
You can strain any amount of yogurt using this method; just adjust your straining vessel accordingly.
Flavor the strained yogurt with vanilla, fruit purée, or fresh herbs to create sweet or savory variations.