Learn How To Strain Yogurt the Easy Way using a fine mesh strainer to turn regular yogurt into Greek yogurt. No cheesecloth necessary.
Regarding texture: Do you prefer your yogurt to be drinkable, like soft-serve ice cream, or thicker like sour cream?
We will assume that you want thicker yogurt since you have landed here. Personally, I’m addicted to the dreamy, creamy, and thick white elixir called Greek yogurt.
I learned to make it myself over 10 years ago. Along the way, I discovered how to streamline the straining process making it even easier.
No problem if you don’t make your own yogurt at home. This same method will work with store-bought regular yogurt.
At the beginning…
When I first started making yogurt, everything I read suggested cheesecloth or coffee filters as part of the straining process to remove the whey (seen below). A coffee filter was much too small so I purchased cheesecloth to use in conjunction with the cheap strainer I already owned.
The cheesecloth worked all right but I didn’t like it. Too messy.
Although the thickened yogurt peeled off easily for the most part, some of it stuck and I had to use a spatula to scrape it clean. Then I had to rinse the cloth, squeeze it out, find a place to hang it to avoid mildew, wash it the following weekend (because I refuse to do laundry more than once a week), dry it, fold it and then iron it. Of course, I still had to clean the strainer.
(I was kidding about the ironing.)
Then I got the idea to look for a strainer with mesh so fine no cheesecloth would be required. The end of my search was a bouillon strainer.
Unfortunately, it was expensive. At the time, t
Since writing this post, I have a new method of straining yogurt that includes using a paper coffee filter–the really big ones like restaurants use. They are available at restaurant supply stores and online. See this post for more information.
ADDENDUM #2 December 2018
I no longer use either coffee filters or the fine mesh strainer since I discovered the Kleynhaus Yogurt Pouch. You can read about it here.
Three Things to Look For in a Strainer:
A very fine mesh is essential.
Bouillon strainers like the heavy-duty model pictured above left can be
Consider the configuration of the strainer.
It can affect the strain time. The conical shape of my favorite strainer seems to work faster than the shallow-bowl-shape of the cheaper strainers because of the larger surface area. Not a big deal I guess, but one more reason to pay a little more if you’re a serious Greek yogurt fan.
Consider your volume requirements.
The bigger the better. Straining in batches is a hassle. I make more than a gallon of yogurt a week so you can imagine how laborious it would be to strain 1 or 2 cups at a time. My favorite strainer will hold 2 quarts– a perfect match for the 2-quart batter bowl I use to incubate my yogurt.
Three Important Suggestions Regarding the Straining Process
The temperature of the yogurt will affect the time required to strain.
The colder the yogurt the longer it will take to drain the whey
Try this kitchen secret to avoid losing too many solids.
First, wet the strainer. Then follow instructions in the pictures below
Avoid stirring yogurt in the strainer.
If you see whey collecting on top, tip it slightly to allow liquid to run to the sides.
The strained yogurt will look something like ricotta cheese or even thicker depending on how much whey is drained. Whisk it well. If too thick, add some whey or milk back in until the consistency is perfect for you.
If you made the yogurt yourself and it runs through your strainer, it didn’t set up right. Check out this post about troubleshooting yogurt or consider one of the following solutions:
- Add more fresh starter and try re-incubation. No guarantees on this. Sometimes it works and sometimes it doesn’t.
- Use cheesecloth or paper towels to reinforce the strainer. (I do this only when desperate.)
- Abandon the whole idea and drink your thin yogurt.
- Use it in place of buttermilk in your baking.
Are you confident about your technique for making yogurt? Just for fun, here’s the way I do it.
Video: How To Make Homemade Greek Yogurt
Wondering what to do with the whey? See this post, 18 Ways to Use Whey– A By-Product of Yogurt.
What Can I Do with Failed Homemade Yogurt?
It happens to all of us. Find out what to do if your yogurt didn't turn out right.Continue Reading
Five Things You Should Not Do When Making Homemade Yogurt
Interesting read for anybody who likes to make yogurt.Continue Reading
Why Is My Homemade Yogurt Grainy?
Many people have encountered this problem. Read about this experiment to figure out the solution.Continue Reading
More Than Six Ways To Incubate Yogurt Without a Yogurt Maker
You don't have to buy a yogurt maker to make yogurt.Continue Reading
18 Ways to Use Whey, a By-Product of Making Greek Yogurt
If you strain your yogurt, you need to read this.Continue Reading
Why and How To Strain Yogurt With a Yogurt Pouch
An inexpensive and easy-to-clean way to strain large amounts of yogurt.Continue Reading
Can I Use Whey Left Over From Straining Yogurt to Make More Yogurt?
Yes. Read this to find out more.Continue Reading
Answers to Your Questions About Making Homemade Yogurt
Simple answers for problems that may come up when making yogurt.Continue Reading
Save Money and Time With This Cheap Way To Strain Yogurt
My favorite method for straining yogurt if you don't make it in large quantities.Continue Reading