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
Scale
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.
