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    Wiki: Strained/Greek Yogurt Making Recipe

    This Wiki Article is a generic recipe for making strained yogurt. Strained Yogurt is yogurt that has had its water content reduced and thus flavour and viscosity increased. It is known by several different names:

    • Greek Yogurt
    • Bulgarian Yogurt
    • Yogurt Cheese

    Equipment

    Ingredient

    • Unflavoured Yogurt

    Directions – Method #1

    1. Pour yogurt into cheesecloth or paper towel lined colander over bowl to catch whey.
    2. Let sit at room temperature or in fridge for 1-2 days until desired consistency is obtained.
    3. Use immediately or store in sealed container in household fridge for up to 1 month.

    Directions – Method #2

    1. Pour yogurt into cheesecloth lined colander.
    2. Hang cheesecloth at room temperature and above bowl to catch whey for ~5 hours or until desired consistency is obtained.
    3. Use immediately or store in sealed container in household fridge for up to 1 month.

    Directions – Method #3

    1. Buy a purpose-built strainer such as the well liked Cuisipro Donvier brand Yogurt Cheese Maker (search internet to find it) or a new or very clean metal drip coffee strainer.
    2. Hang cheesecloth at room temperature and above bowl to catch whey for ~5 hours or until desired consistency is obtained.
    3. Use immediately or store in sealed container in household fridge for up to 1 month.

    Notes

    • Common flavourings are Salt, garlic, herbs, spices, and paprika.
    • If make often, purchase a purpose-built strainer.
    • 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 so when serving as the fruit acids break down the yogurt and can make it runny.

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