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Strained Yogurt – a healthy alternative

Greek yogurt has grown in popularity. You can make your own right at home with great results. Not only is it more affordable, you can control the consistancy, and also use your favorite brand of yogurt or even organic if you choose.

Photo of yogurt strainer

A Cuisinart gold toned coffee filter (center) works great

While some recipes call for layers of cheese cloth in a colander, I have found a Cuisinart coffee filter to work quite well and be easy to clean up. And bowl or container that will suspend the filter is fine. The goal is to allow space for the whey to drain out.

The yogurt will thicken considerably the longer it stands. In the first stage it will be like sour cream. At this point it is great in dips, on sandwiches instead of mayonaise or in salads. Think curried potato salad…

Scoop yogurt into strainer

Scoop yogurt into strainer

… When the yogurt reaches the consistency you like, transfer it to a clean container and store it in the fridge.

If it gets too thick, stir a bit of the whey back into it.

As it get thicker the flavor will change until it tastes like a mild cheese.

Creamed dishes such as spinach that call for dairy will be tasty with strained yogurt.

The remaining whey can be discarded.

remaining whey after straining

The liquid whey can be discarded


Pingback from Food: Kitchen secrets from the Mobile Chef « Summit County Citizens Voice
Time December 23, 2011 at 1:12 am

[…] first time I read a recipe that called for strained yogurt I did a double take. The procedure described sounded fairly involved and like a good bit of cleanup. […]

Comment from mediawiki.s355.Xrea.Com
Time April 9, 2013 at 10:12 pm

An outstanding share! I have just forwarded this
onto a coworker who had been doing a little research on this.

And he actually ordered me lunch due to the fact that I found it for
him… lol. So allow me to reword this…. Thank
YOU for the meal!! But yeah, thanx for spending the time to talk about this subject here on your

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