Strained Yogurt (Thick Yogurt) is the secret creamy delight at the heart of so many beloved Mediterranean and Middle Eastern recipes. It’s rich, lush, and perfectly spoonable—spoon-standing-up thick! You’ll love how simply a humble tub of plain yogurt transforms in your fridge, ready to be dolloped over flatbreads, turned into dips, or eaten by the bowlful. Homemade Strained Yogurt (Thick Yogurt) has a gorgeous texture, a clean tang, and endless possibilities for sweet or savory creations.
Ingredients You’ll Need
You only need a handful of everyday ingredients and kitchen staples to make Strained Yogurt (Thick Yogurt) at home. Each ingredient and tool shapes the final texture, flavor, and ease of the process—don’t skip a step, it all matters!
- Plain whole milk yogurt: Use the best quality yogurt you can find—whole milk gives the creamiest results, but you can swap in low-fat if you prefer.
- Cheesecloth or a clean thin kitchen towel: This is essential for straining and ensures you get silky-smooth thick yogurt with no graininess.
- Fine mesh strainer: The strainer supports the yogurt as it drains, making the process foolproof—no mess, no hassle.
- Large bowl: The bowl catches the whey, keeping your fridge tidy and letting you decide whether to discard or save it for smoothies or baking later.
How to Make Strained Yogurt (Thick Yogurt)
Step 1: Prepare Your Strainer
Place a fine mesh strainer securely over a large bowl. This will give the yogurt plenty of space to drain without sitting in its own whey. Line the strainer with a double layer of cheesecloth or a clean, thin kitchen towel, making sure there’s enough overhang around the edges to fold over the yogurt later.
Step 2: Add the Yogurt
Pour 4 cups of plain whole milk yogurt into the lined strainer. Gently spread it out with a spatula to create an even layer. This lets the whey drain evenly and ensures all of your yogurt thickens perfectly.
Step 3: Cover and Chill
Fold the overhanging cloth over the top of the yogurt to protect it, or cover loosely with plastic wrap for extra insurance against fridge aromas. Set the entire bowl and strainer in the refrigerator.
Step 4: Strain to Your Preferred Thickness
Let the yogurt chill and strain for at least 4 hours if you like Greek yogurt consistency, or up to overnight for an ultra-thick, almost spreadable Strained Yogurt (Thick Yogurt). The longer it sits, the thicker and tangier it will become, so adjust the timing based on your personal taste.
Step 5: Transfer and Store
Once your yogurt has reached the perfect thickness, lift out the strainer and discard the collected whey or save it for smoothies or baking. Scoop the thickened yogurt into an airtight container—your Strained Yogurt (Thick Yogurt) is now ready to serve! Store in the fridge and enjoy within a week.
How to Serve Strained Yogurt (Thick Yogurt)
Garnishes
Top your Strained Yogurt (Thick Yogurt) with a drizzle of olive oil, a shower of fresh chopped herbs (like dill, parsley, or mint), toasted pine nuts, or a sprinkle of za’atar or smoked paprika for an instant appetizer or savory snack. For a sweeter twist, spoon on honey, a pinch of cinnamon, or a swirl of fruit purée.
Side Dishes
Strained Yogurt (Thick Yogurt) is wonderfully versatile—as a cooling side for spicy curries, served with warm pita, flatbreads, or lavash, or tucked beside grilled meats and roasted vegetables. A dollop on warm rice or with fresh cucumbers is simply heavenly.
Creative Ways to Present
Try serving your thick yogurt in individual glass jars layered with granola and fresh berries for an elegant brunch parfait. Or pack it into a bowl, make a well in the center, and fill it with chopped veggies or olive tapenade for a show-stopping dip platter. The texture of Strained Yogurt (Thick Yogurt) makes it perfect for piping into canapés or using as a creamy dollop on baked potatoes.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Strained Yogurt (Thick Yogurt) to an airtight container and refrigerate. It will stay fresh and silky for up to 7 days—just an occasional quick stir is all it needs to maintain its smooth consistency.
Freezing
While you can freeze Strained Yogurt (Thick Yogurt), keep in mind that freezing may cause some texture changes—it can become a bit grainy once thawed. If you do freeze it, let it thaw overnight in the fridge and give it a good mix before serving. Frozen thick yogurt is still perfect for smoothies or baking.
Reheating
Strained Yogurt (Thick Yogurt) is happiest served cold or at room temperature. Avoid reheating, as warming can make it watery and curdled. If you need it softened, just let the container sit on the counter for a few minutes before serving.
FAQs
Can I use non-dairy yogurt to make Strained Yogurt (Thick Yogurt)?
Absolutely! Many plant-based yogurts (like coconut or almond) strain beautifully—just make sure they’re unsweetened and have a texture you like. The thickening process is the same, but flavors and final creaminess will vary.
What can I do with the leftover whey?
That nutrient-rich whey is a hidden gem! Use it in smoothies for extra protein, add it to pancake or bread batter for a slight tang, or stir it into soups and stews for a nutritional boost.
How long should I strain the yogurt for the thickest result?
For ultra-creamy and thick yogurt, let it strain overnight in the fridge—about 8 to 12 hours. You’ll have a spreadable consistency that’s perfect for dips or spreading on toast.
Can I add flavors before straining?
It’s best to strain your yogurt first, then fold in honey, herbs, fruit, or spices just before serving. This preserves the beautiful texture and stops extra liquids from watering it down.
Is homemade Strained Yogurt (Thick Yogurt) healthier than store-bought?
Homemade lets you control every ingredient—no additives, stabilizers, or excess sugar. Plus, you can choose organic yogurts, add your favorite mix-ins, and enjoy fresher, cleaner flavor!
Final Thoughts
There’s something seriously magical about making your own Strained Yogurt (Thick Yogurt) at home—so easy, endlessly adaptable, and always delicious. I hope you’ll give it a try; I promise, you’ll find yourself returning to that jar in your fridge again and again!
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Strained Yogurt (Thick Yogurt) Recipe
- Total Time: 4 hours (minimum)
- Yield: About 2 cups thick yogurt 1x
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make thick strained yogurt at home with this simple recipe. Straining yogurt gives it a creamy texture and a tangy flavor, perfect for enjoying on its own or as a base for dips.
Ingredients
Ingredients:
- 4 cups plain whole milk yogurt (or low-fat if preferred)
- cheesecloth or a clean thin kitchen towel
- fine mesh strainer
- large bowl
Instructions
- Prepare Straining Setup: Place a fine mesh strainer over a large bowl. Line the strainer with a double layer of cheesecloth or a clean, thin kitchen towel.
- Strain Yogurt: Pour the yogurt into the lined strainer and gently spread it out. Cover the top with the overhanging cloth or plastic wrap and refrigerate for at least 4 hours, or up to overnight.
- Transfer and Store: After straining, transfer the thickened yogurt to an airtight container. Discard the whey or reserve it for other uses like smoothies or baking.
Notes
- Straining time determines consistency: 4 hours for Greek-style, overnight for ultra-thick yogurt.
- Flavor variations: Add honey, fruit purée, or herbs to the strained yogurt for different tastes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment, Snack
- Method: No-Cook
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: ½ cup
- Calories: 100
- Sugar: 5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 20mg
