Making Greek Yogurt from regular yogurt

Strained Yogurt (Greek Yogurt)
By Monica
  • regular yogurt – whole, low, or no fat
  • metal mesh strainer or colander
  • large bowl
  • cheese cloth, or sturdy paper towel, or basket-style coffee filter
Line strainer (or colander) with double layer of cheese cloth (or a paper towel or coffee filter). Place strainer over a large bowl, making sure there is space between the bottom of the strainer and the bottom of the bowl to catch drips. Pour yogurt into strainer. Cover with plastic wrap and place in refrigerator until liquid has dripped out to desired consistency. 
–drain for 1 hour to remove 20% of the liquid.
–drain for 3-4 hours to remove half of the liquid.
–drain overnight (8 hours or so) to remove all of the liquid. (closest to consistency of sour cream)

Use strained yogurt as full or partial substitute for sour cream, cream cheese, and mayonnaise.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s