Unfold yogurt delicacies with this step.

Straining or dripping homemade yogurt is a simple technique that removes excess liquid. The process separates the whey (yogurt liquid) from the milk solids, and transforms the texture and flavour. Choosing to strain yogurt is a personal preference and is generally only required when making yogurt from raw milk, goat milk, when using certain probiotic strains or milk kefir, which is by nature a drinking consistency.

For those who prefer their homemade yogurt without the natural occurring whey separation, straining for a short time, (30 minutes- 2 hours) is the best way to remove this liquid. This simple, extra step transforms homemade yogurt into a thick, creamy Greek-style yogurt. As the whey drains away, the yogurt becomes firmer and the flavour becomes more concentrated.

The longer you leave the yogurt to drip, the more the whey will drain out. You can completely control how thick (or dry) you want your final product. Dripping homemade yogurt for 8-hours, or overnight will produce a cream cheese consistency. This intensified, creamy, yogurt cheese is highly probiotic and is a wonderful addition to savoury dishes and desserts alike. It’s truly worth the wait!

Enjoy strained homemade yogurt, Greek style, firm like store-bought cream cheese or somewhere in between. For more information, recipes and tips, go to ‘How to make dripped yogurt cream cheese’.

If you are dripping yogurt to use in a recipe, start with more homemade yogurt than the recipe requires, as the volume will be reduced by more than half, depending on how long you strain it. If a recipe calls for half a cup of cream cheese, you might want to start with 1 ½ - 2 cups of yogurt to be safe. It’s not an exact science, but it’s best to strain more yogurt to make sure you end up with the amount required.

HEALTH BENEFITS OF STRAINED HOMEMADE YOGURT

When the whey has been removed, homemade yogurt becomes higher in protein and lower in sugar and carbohydrates, making it a good choice for diabetics and people on a low carb diet. Homemade Greek yogurt and cream cheese are also packed with more probiotic bacteria than anything you can buy.

CHEESECLOTH

We use the old fashion straining method using a piece of cheesecloth.  It is also possibly to use muslin cloth (if it’s thin, it may require two layers), a nut-milk bag or even a disposable paper coffee filter. Whatever you use must have a fine weave that only drains whey. Whey is yellow and transparent. If the whey is dripping out cloudy or white, the cloth you are using is not fine enough and the milk solids are escaping.

You can use your cheesecloth or nut milk bag indefinitely. Make sure you rinse and wash it well after each use and do not soak it in bleach or use strong detergents. Hanging it to dry in the sun is a good way to keep it fresh.

WHEY

Save the whey that collects in the bowl. Whey is a nutritious byproduct that can be used in various ways. Store it in a well-sealed jar in the fridge. Discover the many uses for whey here.

FOOD SAFETY

For Greek style yogurt, straining on the countertop is fine. For a longer straining time, strain in the refrigerator, especially in warm weather.

HOW TO STRAIN HOMEMADE YOGURT

There are many ways to strain homemade yogurt. You may need to get creative with your set up. We have shared a few of our methods in this post. 

WATCH HOW TO STRAIN YOGURT HERE

INGREDIENTS

2 cups (or more) of homemade yogurt 

METHOD

1.   Place a wire sieve over a large glass bowl. Lay a piece of cheesecloth over the sieve so that it hangs down the sides of the bowl.
2.   Pour (or spoon) the yogurt into the centre of the cloth, filling the sieve.  If you wish to strain more yogurt than your sieve holds. Wait for some of the whey to strain out and then top up with more yogurt.
3.   Whey will begin to drip through the cloth immediately.

4.   You can leave the yogurt straining over the sieve or suspend the cloth. To suspend the cloth, draw up the four corners and gently scrunch them together. Do not squeeze the pouch as this blocks the cloth and slows down the natural separation and drip process.
5.   Use a rubber band to tie the cloth.
6.   Push a wooden spoon through the rubber band. The spoon will act as a rafter. Hang the yogurt pouch over a bowl to collect the whey. Use anything you have in the kitchen as a support. Make sure the bundle isn’t hanging down to far – you want it clear of the whey that will collect at the bottom.

7.   For Greek style yogurt, let the yogurt strain for 30 minutes to 2-hours. The consistency is personal one and will depend on what you are planning to make.For a firmer dripped yogurt, leave it straining for up to 24-hours.
8.   When you unravel your dripped yogurt bundle, it will look chunky. It will be drier around the edges and softer in the centre. Don’t be concerned. Simply whip it with a spatula and you’ll see it transform and become smooth and creamy.

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