The range of time you strain the yogurt will be a reflection of desired consistency. The yogurt should strain for a minimum of 8 hours. But I find the yogurt in Israel especially the 0%/fat-free variety to be extremely loose and watery so it does in fact need about 24 hours to result in the thickness I prefer. If using a brand of yogurt commonly found in the US about 8 hours/overnight should be just right.
Homemade Fat Free Greek Style Yogurt With Photos
Servings
1 Servings
Ingredients
- 3 Cups 0% Fat-Free or Low Fat Plain Yogurt
Instructions
- Many thanks to the amazingly talented photographer, blogger and recipe developer Sina Mizrahi from the TheKosherSpoon.com. I fell in love with Sina, her cooking her photography, after visiting her beautiful blog. She opens up about her life, her food, her family and cooks (sometimes) simple meals with seasonal produce that are (mostly) nutritious. Please visit her site.
- Line a fine-mesh sieve with muslin or cheesecloth.
- Place the strainer in a bowl large enough so that the excess liquid can drip down and collect at the bottom of the bowl.
- Spoon the yogurt into the strainer.
- Place in the fridge, covered tightly with plastic wrap, for at least 8 hours or up to 24hours.
- Serving suggestions: Berries Cut Fruit Granola Honey Agave Nectar Maple Syrup Turbinado Sugar Truvia
- Yield: 1 1/2 cups Greek-Style Yogurt
Jamie et al,
The longer it rests, the more Labaneish it becomes. It has made me appreciate the higher cost of Greek Yogurt. If I use 32 oz of regular yogurt, I only get about 75%, or less Greek yogurt and even less Labane. Any suggestions on what to do with the Whey?
YAY so happy you found it useful.
Thanks for the procedure for this small-batch yogurt fix. 🙂 I too make mine from scratch (1 gal milk yields about 1/2 that in Greek-style, plus yields the whey to do other things with) but I occasionally run out before I’ve got more going. We’ve gotten spoiled by the “thick kind” and this is a nice quick method.
I love this tip! Thank you Marnie so much for sharing it with us!
I’ve made this for a long time and I use coffee filters – 2, in a large strainer over a larger bowl. I like to wait 24 hours and it’s more like Labane than Yogurt. It’s terrific and can be used instead of sour cream in anything.
That’s a great idea for when I run out. Normally I make my own, and it takes about the same amount of time— but I start at night so it can sit all night in the oven with the oven light on— ready in the morning for straining. For straining I use old-fashioned muslin diapers [new of course] and they are reusable.
I make my own every week with 1/2 or 1 gallon of milk from Costco/Sam’s Club. Ends up costing me a couple bucks for large container. In case anyone wants to try from scratch, the recipe I follow is:
http://www.happysimpleliving.com/2011/03/06/make-your-own-homemade-greek-yogurt/
Looks delicious! I think you can make cream cheese the same way.