How to Make Strained Yogurt at Home

Yogurt consists largely of water; its thickness depends on how much of that water is held in the curd. Straining simply removes some of the water. So strained yogurt is not a separate product but the same yogurt in a more concentrated form. Its weight decreases noticeably, and how much strained yogurt you get from one kilogram of yogurt depends on the straining time. This loss accounts for much of the price difference between store-bought strained yogurt and regular yogurt. That is why plain yogurt cannot be substituted directly when a recipe calls for strained yogurt.

The setup is simple. Set a strainer over a bowl deep enough to collect the liquid; line the strainer with clean cheesecloth, a thin kitchen towel, or a coffee filter. Pour the yogurt onto the cloth, fold the ends over it, and place the bowl in the refrigerator. Straining on the counter is not recommended: the yogurt stays warm for hours and turns sour. Choose a bowl deep enough that the liquid does not reach the bottom of the strainer, or draining will stop. Once the setup is ready, cover the bowl because yogurt readily absorbs odors in the refrigerator.

Time directly determines the consistency, so use it to decide when to stop. Two or three hours produces thick yogurt for soup or sauce. Yogurt left for one night approaches a labneh-like consistency and can be spread on bread. After more than twenty-four hours of straining, the yogurt becomes almost as firm as cheese and can be cut into slices. Check it occasionally and stop when it reaches the desired consistency. To check, gently lift the edge of the cloth; do not stir the yogurt. The longer it strains, the less yogurt remains, so account for this loss from the start.

The choice of yogurt affects the result. Plain, additive-free, whole-milk yogurt works best. Yogurts containing starch, gelatin, or milk powder do not release their whey; their consistency will not change even after hours in the strainer. This is why it is important to read the label. Adding a pinch of salt before straining speeds up whey separation and makes the result a little firmer. Low-fat yogurt can also be strained, but the result is drier and less creamy.

Finishing and storing it are easy. When straining is done, lift the yogurt off the cloth with a spoon and put it in a covered container; it keeps in the refrigerator for a few days. After each use, wash the cloth in hot, soapy water, rinse it well, and let it dry completely. Do not pour away the clear liquid collected below; it is whey and can be used in many things, from dough to soup. A paper towel can also replace the cloth, but lay it in two layers because it may tear as it gets wet. Rinse the cloth thoroughly so no soap odor transfers to the next batch of yogurt.