If you have ever wanted to capture the silky smoothness and rich creaminess of traditional Greek yogurt at home, then you are going to absolutely love this Strained Yogurt (Thick Yogurt) Recipe. It transforms simple plain yogurt into a luscious, thick delight with just a few easy steps. Not only does this method concentrate the flavors and give you an indulgently creamy texture, but it also gives you the freedom to customize your strained yogurt for anything from a savory spread to a sweet treat. This recipe is a total game-changer for anyone who appreciates wholesome, authentic homemade dairy goodness.
Ingredients You’ll Need
You don’t need a long list of fancy ingredients to make the perfect Strained Yogurt (Thick Yogurt) Recipe. Each component plays an important role in the final texture, flavor, and quality of your thick yogurt.
- 4 cups plain whole milk yogurt: Starting with full-fat yogurt ensures extra creaminess and richness in your strained yogurt.
How to Make Strained Yogurt (Thick Yogurt) Recipe
Step 1: Prepare Your Strainer
Line a fine mesh strainer or colander with a clean cheesecloth, nut milk bag, or even a coffee filter. This simple setup is key because it allows the excess liquid to drain while keeping the yogurt beautifully contained.
Step 2: Pour and Spread the Yogurt
Carefully pour your plain whole milk yogurt into the lined strainer. Use a spatula or spoon to spread it evenly so it drains consistently, setting yourself up for perfectly thick results.
Step 3: Cover and Refrigerate
Cover your yogurt loosely with plastic wrap or a clean towel and place the whole setup in the refrigerator. The slow, cold drainage is the secret to achieving that irresistible thick yogurt texture.
Step 4: Drain for Desired Consistency
Allow the yogurt to drain for at least 4 hours if you want Greek-style thickness, or leave it to strain up to 12 to 24 hours for a luxuriously thick labneh consistency. The longer you strain, the thicker and tangier your yogurt becomes.
Step 5: Store and Enjoy
Once it’s strained to your liking, transfer the thickened yogurt to an airtight container to keep it fresh. Don’t forget you can reserve or reuse the liquid whey that drains off—it’s packed with nutrition and can jazz up smoothies, baked goods, or soak grains for added flavor.
How to Serve Strained Yogurt (Thick Yogurt) Recipe
Garnishes
Strained yogurt is a perfect canvas for all kinds of delicious toppings. For a savory twist, sprinkle freshly chopped herbs like dill or mint, a drizzle of olive oil, and a pinch of sea salt. Sweet tooth cravings? Drizzle some honey, add toasted nuts, or fresh berries to elevate the experience.
Side Dishes
This thick yogurt works beautifully alongside popular dishes such as grilled meats, roasted vegetables, and Middle Eastern flatbreads. It’s also amazing with spicy curries or as a cooling dip alongside crunchy crudités, adding creamy balance to every bite.
Creative Ways to Present
Think beyond a bowl—spread your strained yogurt on a rustic wooden board and top with colorful spices like sumac or za’atar for a stunning appetizer platter. You can also fold in crushed garlic and lemon juice to make a savory spread for sandwiches or wraps. The versatility of this Strained Yogurt (Thick Yogurt) Recipe truly shines when you experiment.
Make Ahead and Storage
Storing Leftovers
Your strained yogurt will stay fresh in the refrigerator for up to one week when stored in a sealed container. Keeping it chilled helps maintain its creamy texture and tangy flavor, ready to be enjoyed anytime.
Freezing
While it’s best enjoyed fresh, thick yogurt can be frozen in airtight containers for up to two months. Just know the texture might change slightly after thawing, becoming more crumbly, so it’s ideal for cooking or baking purposes post-freeze.
Reheating
Since strained yogurt is typically served cold or at room temperature, reheating is not usually necessary. If you plan to warm it gently, do so over low heat to avoid curdling, and stir continuously to maintain smoothness.
FAQs
Can I use low-fat or non-fat yogurt to make strained yogurt?
Yes, you can use low-fat or non-fat yogurt, but keep in mind that the texture will be less creamy and rich compared to whole milk yogurt. For the best thick and velvety results, full-fat yogurt is preferred.
What can I do with the liquid whey that drains off?
The leftover whey is a nutritious liquid rich in protein and can be used in smoothies, baking bread, soaking grains, or even as a base for soups. Don’t throw it away—it’s a versatile ingredient on its own!
How long does it take to make thick yogurt at home?
The actual prep time is just a few minutes, but the straining process requires patience. Plan for at least 4 hours for a thicker Greek-style yogurt and up to 24 hours if you want it very thick like labneh.
Can I add flavors during the straining process?
It’s best to strain the plain yogurt first and then add your favorite flavors like salt, lemon juice, herbs, or sweeteners afterward. This allows you to customize the yogurt perfectly without affecting the straining.
Is strained yogurt the same as Greek yogurt?
Strained yogurt and Greek yogurt are very similar since Greek yogurt is essentially yogurt that has been strained to remove whey. However, strained yogurt can be taken even further in thickness and creaminess, especially when making labneh.
Final Thoughts
There is something truly special about making your own Strained Yogurt (Thick Yogurt) Recipe at home. It’s incredibly simple, yet the transformation it brings to plain yogurt is magical. With just minimal effort, you create a versatile, creamy base for countless meals and snacks that feel so much more wholesome and satisfying than store-bought options. I hope you enjoy this journey toward thick, luscious homemade yogurt as much as I do—it’s a kitchen ritual you’ll return to again and again!
Print
Strained Yogurt (Thick Yogurt) Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes plus 4–24 hours straining time
- Yield: About 2 cups strained yogurt
- Category: Basics
- Method: No-Cook
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian, Gluten Free
Description
Strained Yogurt, also known as thick yogurt, Greek yogurt, or labneh, is a creamy and tangy dairy delight made by draining plain whole milk yogurt to remove excess whey. This simple no-cook method results in a rich, velvety texture perfect for spreads, dips, or a nutritious snack. Ideal for those who appreciate traditional Middle Eastern and Mediterranean flavors, this recipe transforms everyday yogurt into a luxurious treat with minimal effort.
Ingredients
Ingredients
- 4 cups plain whole milk yogurt (unsweetened, full-fat)
Instructions
- Prepare the strainer: Line a fine mesh strainer or colander with a clean cheesecloth, nut milk bag, or coffee filter. Ensure it fits securely over a large bowl with enough space underneath to collect drained whey.
- Pour the yogurt: Pour the 4 cups of plain whole milk yogurt into the lined strainer, spreading it evenly to facilitate proper drainage.
- Cover for straining: Cover the yogurt loosely with plastic wrap or a clean towel to protect it while allowing moisture to escape.
- Refrigerate and strain: Place the setup in the refrigerator and let it drain for at least 4 hours for a Greek-style yogurt consistency or up to 12–24 hours for a thicker labneh-style yogurt.
- Store the strained yogurt: Once the yogurt reaches the desired thickness, transfer it into an airtight container and refrigerate until ready to use.
- Utilize the whey: Discard or reserve the drained liquid whey for other culinary uses such as smoothies, baking, or soaking grains.
Notes
- Start with high-quality, full-fat yogurt for the creamiest and richest texture.
- You can use low-fat or non-fat yogurt; however, the resulting yogurt will be less creamy.
- Add salt, lemon juice, or herbs to the strained yogurt to create a savory spread.
- For a sweet version, drizzle honey or fruit preserves over the thickened yogurt.
