How-To: Strain Yogurt
To me, the most difficult aspect of straining yogurt is having the foresight to do so. It’s a largely inactive 8 to12-hour process…
How-To: Strain Yogurt
Description
Turn any regular yogurt – vegan or not – into Greek yogurt or labneh.
Ingredients
Instructions
- Line a wire mesh strainer with a double layer of cheesecloth, then securely set over a vessel (such as a bowl). Ensure a minimum of 1 in (2.5 cm) clearance between bottom of strainer and vessel.
- Make refrigerator space for above setup.
- Add yogurt to strainer, then loosely cover and transfer to refrigerator.
- Allow yogurt to drain 8-12+ hours.
- Use strained liquid in smoothies or baked good, or discard.
8-12 hours of straining will yield Greek yogurt; 12+, labneh.
Notes
- I prefer straining Cocojune for cold savory applications (like Tzatziki), and Silk for sweet applications of all temperatures (like vegan cheesecake).
- Peruse my other yogurt-related posts and recipes!
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