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

• Colander & bowl.
• Cheese cloth or paper towel.
• Gravity draining device to hang curds in cheese cloth from.
• Food container.

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.