How to Strain Greek Yogurt
Learn how to strain yogurt to make a thick Greek yogurt at home using just one ingredient and a simple setup. This easy technique transforms regular yogurt into a creamy, rich, and versatile base you can use in countless sweet or savory recipes.
This is a basic technique for taking a regular container of plain yogurt and straining it to be thick like Greek yogurt or labneh.
I published this a long time ago when Greek yogurt was harder to find at grocery stores, but now it's everywhere. Still, it's a useful technique to keep in your back pocket and is often cheaper to strain it yourself. Plus, you have more control over how thick it gets and you can use the whey as well!
To make the yogurt thicker, just adjust how long it strains for, which ultimately will depend on the brand of yogurt you use and how watery it is to begin with.
You can even make labneh if you continue straining the yogurt for longer until it reaches a super thick, almost cheese-like consistency, which could take as little as 24 hours and long as 48 hours or more.
Don't throw out the liquid! The leftover whey can be used in smoothies, salad dressings, soups, baked goods and more to add a tangy flavor, enzymes and probiotics.
What is Greek Yogurt?
Greek yogurt is a style of yogurt that's been strained to remove most of its liquid whey, resulting in a thicker texture and higher protein content. The process concentrates the yogurt's tangy flavor and gives it a creamy consistency that's perfect for cooking, baking or eating on its own.
Looking for delicious recipes to make with Greek yogurt? Try my easy homemade Greek Tzatziki Sauce, this refreshing Creamy Cucumber Radish Salad or these Zucchini Fritters with Lemon Yogurt Dip.
Why This Recipe Works
- A simple technique to make your own Greek-style yogurt at home.
- Can be made with any type of yogurt, including flavored and non-dairy varieties.
- Enjoy on its own or use in a variety of other recipes.
- Easy to make with just one ingredient!
Ingredient Notes
Yogurt - This method works with any kind of yogurt, from full-fat, low-fat and non fat, to non-dairy options like coconut yogurt. You can even start with flavored yogurt if that's what you have on hand. I use plain yogurt with live cultures for the best results and a naturally tangy flavor!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Large colander
- Cheese cloth, coffee filter or thick paper towels
- Plastic wrap
- Refrigerator
Step by Step Instructions
- Place the strainer over the bowl and line it with a few layers of cheese cloth, a clean tea towel, thick paper towels or coffee filters.
- Pour yogurt into the center, then fold the cloth over to loosely cover.
- Place the bowl in the refrigerator and allow it to drain for at least 3 hours or up to 24. The longer it sits, the thicker it will become. I usually do it overnight.
- Spoon the thickened Greek yogurt into a container and use as desired. It will keep in the refrigerator until the expiration date on the original yogurt container.
Pro Tip: The kind of yogurt you start with will determine how much whey is released. Whole milk or higher fat content yogurts tend to yield a creamier texture with less whey.
Tips for Success
- Don't throw out the leftover whey that remains in the bowl after straining. It's great for thinning out smoothies, tenderizing and marinating meats, or using in baked goods.
- Use a large bowl so there's enough space for the liquid whey to collect without touching the strainer.
- Cover the setup with plastic wrap to prevent other fridge odors from seeping in.
- If you prefer a thicker yogurt, let it strain longer, just be mindful that too much whey removal will create more of a yogurt cheese consistency.
- For a very thick texture like labneh, allow it to strain for at least 24 hours or longer.
Variations
- Add a pinch of salt to create a spreadable, savory cream cheese alternative.
- Experiment with non-dairy yogurts like almond, cashew or coconut for a plant-based version.
- Use strained yogurt instead of sour cream in baked goods or any savory recipes.
Serving Suggestions
Serve your thick yogurt with fresh fruit and a scoop of cozy Chai Spiced Granola or crunchy Honey Granola.
For something nutty, sprinkle over toasted Maple Rosemary Pecans. It also makes a delicious base for savory, crisp homemade crostini along with your favorite toppings like juicy, slow roasted Cherry Tomato Confit or sweet, deeply Caramelized Onions.
How to Store
Keep strained yogurt in an airtight container in the refrigerator for up to one week or until the expiration date of the original yogurt container. Avoid freezing, as it can alter the creamy texture.
Store leftover liquid whey separately and use it within 5 days for the best flavor or freeze for up to 6 months.
FAQs
Yes, but expect a thinner consistency. Strained yogurt has less water and creamy consistency with a richer body.
That depends on how much whey you want to remove. Less time gives a creamier, pourable yogurt, while 12 hours or more creates a very thick Greek style yogurt.
To make homemade yogurt, heat a gallon of milk until just below boiling, then let it cool to about 110°F. Stir in a cup of yogurt with live cultures as your starter culture, cover with plastic wrap, and keep it warm on a heating pad or in an Instant Pot set to "Yogurt" mode for 6-10 hours. Once it's set, refrigerate.
Absolutely. After culturing, just cool your homemade yogurt to room temperature, then strain as directed.
Yes, but because raw milk contains natural lactic acid bacteria, it may require less time and a slightly different flavor due to the natural fermentation process.
The leftover liquid whey is full of nutrients and enzymes. Use it in smoothies, salad dressings, and soups, or as a flavorful substitute for water in baked goods. It's also great for soaking grains, marinating meats, or jumpstarting another fermentation process like your next batch of homemade yogurt.
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How to Strain Greek Yogurt
Ingredients
- 4 cups plain yogurt (1 quart)
Instructions
- Place the strainer over the bowl and line it with a few layers of cheese cloth, paper towels or coffee filters.
- Plop the yogurt into the center, then fold the cloth over to loosely cover.
- Place the bowl in the refrigerator and allow it to drain for at least 3 hours or up to 24. The longer it sits, the thicker it will become. I usually do it overnight.
- Spoon the thickened Greek yogurt into a container and use as desired. It will keep in the refrigerator until the expiration date on the original yogurt container.
Notes
- Don't throw out the leftover whey that remains in the bowl after straining. It's great for thinning out smoothies, tenderizing and marinating meats, or using in baked goods.
- Use a large bowl so there's enough space for the liquid whey to collect without touching the strainer.
- Cover the setup with plastic wrap to prevent other fridge odors from seeping in.
- If you prefer a thicker yogurt, let it strain longer, just be mindful that too much whey removal will create more of a yogurt cheese consistency.
- For a very thick texture like labneh, allow it to strain for at least 24 hours or longer.
Nutrition
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Please post the tsatsiki recipe you did at the demo at Stockton last month. It was delicious and I want to try it.
It will be up this summer, promise!
I just came to your site after you commented on my taco cones and I knew you looked familiar!! I'm a huge fan of the Next Food Network Star and loved you on it! This is awesome!!
I eat tons of Greek yogurt but have never thought to make it from regular yogurt! That sounds so easy, and I agree, It is always so hard to find the plain one and that is always the kind I'm looking for!
Aww thank you so much! I'm glad to know you watched! This is soo simple to do and totally worth the wait! Still obsessing over your taco cones btw. SO smart! 🙂
WOW! I just did the math with our yogurt from our Amish Farmer's organic yogurt and for the cost of a pint of Greek yogurt, I can make a quart of regular yogurt AND have the whey leftovers for loads of things, including keeping feta cheese longer in the fridge! Thanks, Coley! Great tip!
Yes! It's win-win!