Strained Yogurt (Thick Yogurt)
It's very easy to make your strained yogurt at home. It is also known as thick yogurt or süzme yogurt in Turkish. Use a simple strainer, a bowl and a muslin.
INGREDIENTS
- 4 cups plain yogurt whole, low fat or no fat
INSTRUCTIONS
- Put the strainer over a large bowl. The bottom of the strainer shouldn’t be touching the bottom of the bowl.
- Place the muslin in the strainer. Pour the yogurt into it. Bring the sides of the layers together on the top.
- Put them together in the refrigerator. Yogurt will drip its excessive liquid (whey) into the bowl. Let it sit in the refrigerator for 4-10 hours. Check it after 4 hours. If it is thick enough, you can transfer it to a container. If you want it thicker, let it sit longer.
- Store it in a jar or another container in the refrigerator for up to 3 weeks or until the expire date of the yogurt you use.
NOTES
- Don’t try to squeeze the bag or muslin in which you put the yogurt. It has to drip the excessive liquid, so it needs time.
- The longer you strain, the thicker it gets. So you can check and stop straining when you are happy with the thickness.
- If you are planning to use store-bought yogurt, read its label and make sure it doesn’t have modified corn starch as a thickener. It is hard to strain it because the liquid won’t separate.
- You get about 1 cup of thick yogurt from 4 cups of regular yogurt but this might change depending on the brand and how runny the regular yogurt you are using is.
- You can use the whey removed from yogurt in baking as a substitute for milk, yogurt or water, especially for breads.
NUTRITION
Calories: 299kcalCarbohydrates: 23gProtein: 17gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 64mgSodium: 225mgPotassium: 760mgSugar: 23gVitamin A: 485IUVitamin C: 2mgCalcium: 593mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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