If you’ve never tried homemade strained yogurt, you’re in for a treat! Imagine a thick, creamy, velvety yogurt that’s perfect for breakfast, a snack, or as a topping for savory dishes. This Strained Yogurt, also known as Greek yogurt, has a rich, luscious texture that’s not only a dream to eat on its own but also a perfect base for your favorite fruits, honey, or even a sprinkle of granola. It’s smooth, tangy, and just the right amount of indulgent. Trust me, once you make your own, you’ll never want to go back to store-bought!
Why You’ll Love Strained Yogurt (Thick Yogurt)
This recipe isn’t just about making yogurt—it’s about elevating a simple food into something extraordinary. Here’s why you’re going to fall in love with this:
Versatile: Whether you enjoy it sweet with honey and fruits, or savory with herbs and spices, this yogurt can be tailored to suit any craving.
Budget-Friendly: Making your own strained yogurt is surprisingly affordable, and you get a lot of yogurt for a fraction of the price of store-bought varieties.
Quick and Easy: It’s incredibly easy to make, with minimal ingredients and no complicated steps. All you need is time to let the yogurt strain, and you’ll have a thick, creamy masterpiece waiting for you.
Customizable: If you like your yogurt extra creamy or with a bit more tang, you can control the straining time to suit your personal taste.
Health Benefits: Homemade yogurt is packed with probiotics, making it great for gut health, and it’s much fresher than the store-bought varieties!
Ingredients
Let’s take a look at the simple ingredients that come together to create this wonderfully thick, strained yogurt:
Whole Milk: Whole milk is the secret to a creamy, rich yogurt. You can use lower-fat milk if you prefer, but the texture will be less thick.
Live Yogurt Cultures: You can use a small amount of plain yogurt with live active cultures to kickstart the fermentation process. Look for yogurt that doesn’t have added flavors or sweeteners.
Optional Sweetener: If you prefer a sweeter yogurt, you can add a little bit of sugar or honey to the milk before heating it. This step is optional depending on how sweet you like your yogurt.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make your own strained yogurt? Let’s dive in:
Heat the Milk: Start by heating the milk in a saucepan over medium heat. Stir occasionally to prevent it from burning. Heat it until it reaches around 180°F (82°C), just below boiling. This helps denature the proteins, which leads to a smooth texture.
Cool the Milk: Once the milk has reached the desired temperature, remove it from the heat and let it cool to about 110°F (43°C). This is the ideal temperature for adding the yogurt cultures.
Add the Yogurt Culture: In a small bowl, mix a couple of tablespoons of the warm milk with the yogurt. Stir until it’s smooth, then pour this mixture back into the pot with the rest of the milk. Mix gently to incorporate.
Let the Yogurt Set: Pour the milk mixture into a clean jar or container. Cover it with a lid or plastic wrap and let it sit in a warm place for 6-12 hours. You can place it in an oven with just the light on, or wrap it in towels to keep it warm. The longer it sits, the tangier it will be.
Strain the Yogurt: After the yogurt has set and thickened, it’s time to strain! Set a fine-mesh strainer over a large bowl and line it with a clean cheesecloth or coffee filter. Pour the yogurt into the strainer and let it drain for 2-3 hours, or longer if you like it thicker. The longer it strains, the creamier it will become.
Store the Yogurt: Transfer the strained yogurt to a clean container with a lid. Store it in the fridge for up to a week.
Serve and Enjoy: Your homemade, thick yogurt is ready to be enjoyed! Whether you prefer it sweet or savory, this yogurt will become your go-to base for all kinds of dishes.
Nutrition Facts:
Servings: 4
Calories per serving: 150
(Note: Nutritional information is estimated and may vary depending on exact ingredients used.)
Preparation Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 6-12 hours (depending on straining time)
How to Serve Strained Yogurt (Thick Yogurt)
This homemade strained yogurt is so versatile—you can enjoy it in so many ways:
- For Breakfast: Top with fresh fruits like berries, granola, and a drizzle of honey for a healthy start to your day.
- As a Snack: Mix with a little bit of vanilla extract and a sprinkle of cinnamon for a quick, satisfying snack.
- Savory Dish: Stir in fresh herbs like dill or parsley, and use it as a creamy dip for vegetables or pita bread.
- In Smoothies: Blend with fruits and a little bit of milk or juice for a thick and creamy smoothie.
Additional Tips
Here are some extra tips to help you get the most out of your strained yogurt:
- Straining Time: Adjust the straining time to your preference. Less time results in a slightly looser yogurt, while longer straining gives you an extra-thick, creamy texture.
- Use a Thermometer: If you’re unsure of the milk’s temperature, using a thermometer will ensure you’re adding the yogurt culture at just the right time.
- Save Some Yogurt: To make your next batch, save a couple of tablespoons of your current batch as your starter culture.
- Don’t Overheat: Be careful not to overheat the milk. Going past 180°F (82°C) can affect the texture of your yogurt.
FAQ’s
- Can I make strained yogurt with low-fat milk?
Yes, you can! However, using whole milk will give you a creamier and thicker yogurt. - How long can I store strained yogurt?
Homemade strained yogurt can be stored in the fridge for up to a week. - Can I use non-dairy milk to make yogurt?
Yes, you can use almond, coconut, or soy milk. Just make sure the milk is fortified with calcium and the yogurt starter contains live active cultures. - What if my yogurt doesn’t thicken?
If your yogurt didn’t thicken, it might be due to the temperature being too low or the yogurt cultures not being active enough. Try increasing the fermentation time or using a fresh batch of starter yogurt. - Can I make flavored yogurt?
Yes, after making the strained yogurt, you can stir in vanilla, fruit purees, or sweeteners to flavor it to your liking. - What can I use the whey for?
The liquid that drains from the yogurt (whey) is packed with nutrients. You can use it in smoothies, baking, or as a base for soups. - How do I make my yogurt thicker?
Strain it for a longer period of time. The longer you strain, the thicker the yogurt becomes. - How can I make yogurt with a tangier taste?
Allow the yogurt to set for a longer period of time, or let it ferment for 12 hours instead of 6 for a more pronounced tang. - Can I use this yogurt in cooking?
Absolutely! Use it in sauces, dressings, and even as a topping for soups or roasted meats. - Can I freeze strained yogurt?
You can freeze strained yogurt, though it may lose its creamy texture once thawed. It’s still great for smoothies or baking!
Conclusion
Homemade strained yogurt is one of those simple joys that’s both satisfying and versatile. Whether you’re using it in a sweet parfait or a savory dip, you can’t go wrong. With a little patience, you’ll have creamy, thick yogurt ready to be enjoyed in no time. So, what are you waiting for? Get that milk heating up and make yourself a batch of the most delicious, homemade yogurt you’ve ever tasted!
Print
Strained Yogurt (Thick Yogurt)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 4-12 hours (straining time)
- Yield: 1 1/2 cups thick yogurt 1x
- Category: Dairy
- Method: Straining
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Description
A creamy and thick yogurt, perfect for use in dips, sauces, or as a topping for various dishes.
Ingredients
- 2 cups full-fat plain yogurt
- Cheesecloth or a clean kitchen towel
- A bowl (to collect the whey)
Instructions
- Place a cheesecloth or clean kitchen towel over a fine mesh strainer or colander. Ensure it is large enough to catch all the liquid.
- Pour the plain yogurt into the cloth-lined strainer, ensuring that it is spread evenly.
- Place the strainer over a large bowl to catch the whey (the liquid that drains from the yogurt).
- Cover the yogurt with a clean kitchen towel and place it in the refrigerator to strain for 4-6 hours or overnight, depending on how thick you want the yogurt.
- Once the yogurt has reached your desired thickness, discard the whey or save it for other uses like smoothies.
- Transfer the strained yogurt into a clean container and refrigerate until ready to use.
Notes
- For an even thicker consistency, allow the yogurt to strain for 8-12 hours.
- Strained yogurt can be stored in an airtight container in the refrigerator for up to a week.
- If you prefer a sweeter version, you can add honey or fruit to the strained yogurt before serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 4g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg