Strained Yogurt Making Recipe
Strained Yogurt is yogurt that has had it's water content reduced and thus flavour and viscosity increased by some method of straining. It is known by several different names:
- Greek
- Labneh, in Arabic from Lebanon/Syria/Jordan
- Bulgarian
- Yogurt Cheese
Ingredient
- Unflavoured Yogurt
Directions - Method #1
- Pour yogurt into cheesecloth or paper towel lined colander over bowl to catch whey.
- Let sit at room temperature or in fridge for 1-2 days until desired consistancy is obtained.
- Use immediately or store in sealed container in household fridge for up to 1 month.
Directions - Method #2
- Pour yogurt into cheesecloth lined colander.
- Hang cheesecloth at room temperature and above bowl to catch whey for ~5 hours or until desired consistency is obtained.
- Use immediately or store in sealed container in household fridge for up to 1 month.
Directions - Method #3
- Buy a purpose built strainer such as the well liked Cuisipro Donvier brand Yogurt Cheese Maker (seach internet to find it) or a new or very clean metal drip coffee strainer.
- Hang cheesecloth at room temperature and above bowl to catch whey for ~5 hours or until desired consistancy is obtained.
- Use immediately or store in sealed container in household fridge for up to 1 month.
Tricks & Traps
Tricks
- Common flavourings are Salt, garlic, herbs, spices, and paprika.
- If make often, purchase a purpose built strainer .
Traps
- It is often tougher to get whey to drain with non-homemade store bought manufactured yogurts as they often add gelatin and/or pectin and/or agar as "artificial" viscosifiers.
- If flavouring with fresh fruit, do it when being served as the acids break down the yoghurt and can make it runny.