Greek Yogurt (Strained Homemade Yogurt)

Name: Greek Yogurt (Strained Homemade Yogurt)
Cuisine: From Scratch
Ingredients: 1 liter Homemade or store-bought plain yogurt with live cultures

A recipe from From Scratch.

From ScratchGreekYogurtStrainedHighProteinFromScratchLiveCulturesThickCreamy

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.