Straining Yogurt • How to - Tips & Tricks | Club Foody

Did you know that you can turn your plain yogurt into Greek yogurt or even cream cheese? With the grocery stores around us, we don’t really bother to make our own Greek yogurt let alone cream cheese but we should. Although this is not a popular thing to do here in North America, many places around the world make Greek yogurt and cheese by Straining Yogurt.
 
This method is really not that complicated. What you need is a colander, a bowl, some cheese cloth although you can use muslin or coffee filters, kitchen twine and most importantly… time!
 
Here are the reasons why you should try this Straining Yogurt process…
 
First, we’ll save money by buying a large container of plain yogurt. As I said, from there you can turn this rich, creamy texture into dips such as my Middle East Labneh, sauces like my Homemade Tzatziki and cream cheese which will take an extra day or two to accomplish.
 
After the Straining Yogurt process is done, the liquid collected in the bowl is called “whey”. It is packed with nutrients and can be a great addition for smoothies, baked goods, etc. Store the whey in a glass container like a mason jar and keep it in the refrigerator for up to 6 months.
 
One thing to consider is when you need strained yogurt for a recipe, the volume of your plain yogurt will reduce by over half as it loses its liquid (whey). So if you need 1 cup of strained yogurt, it would be safe to start with 2 1/2 cups of plain yogurt. If you end up with a little more, enjoy it as a snack with some granola sprinkled on top… yummy! Also, after an hour or so, verify if the liquid at the bottom of the bowl is clear otherwise wrap with more cheese cloths.
 
Straining Yogurt is easy and depending on what you want, it can be strained for a day or more. The results are amazing and the texture is so velvety… Try it, I’m sure you’ll love it…
Bon Appétit!
 
For more handy kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks
 
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