How to Strain Greek Yogurt

Bowl of thick strained Greek yogurt topped with fresh berries, honey, and granola on a speckled plate.

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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.

Prep Time: 5

Total Time: 5

Servings: 4

Calories: 149kcal

Author: Nicole Gaffney

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.

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