Greek Yogurt (Strained Homemade Yogurt)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesGreekYogurtStrainedHighProteinFromScratchLiveCulturesThickCreamy
Nutrition (per serving)
120Calories
18 gProtein
6 gCarbs
3 gFat
6 gSugar
80 mgSalt
Ingredients
- 1 liter Homemade or store-bought plain yogurt with live cultures
Method
- Line a large fine-mesh sieve or colander with double layer of cheesecloth or clean cotton cloth → place over large bowl.
- Pour entire liter of yogurt into lined sieve → fold cloth edges over top or cover loosely.
- Refrigerate and let drain 6–12 hours (or overnight) — longer draining = thicker Greek yogurt.
- Check after 6 hours: whey will collect in bowl below → discard whey or save for smoothies/baking.
- After desired thickness (should be creamy and hold shape like soft cream cheese), transfer strained yogurt to clean container.
- Stir gently to smooth texture → store in fridge up to 2 weeks.
- Makes ≈500–600 g thick Greek yogurt — use as base for tzatziki, dips, parfaits, or eat plain with honey/fruit.
- Tip: For ultra-thick, drain 24 hours or use coffee filter instead of cheesecloth.
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