Sneak Preview: Learn how to use paper coffee filters and a dollar-store plastic colander to strain the whey from regular yogurt and turn it into Greek yogurt.
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Some people say using cheesecloth to strain yogurt is not that much trouble. I’m afraid I have to disagree. Yep! I’ll admit to loving shortcuts and even a bit of laziness when it comes to kitchen clean-up. I would rather spend time at the cutting board or the stove.
You can save time and money by using paper coffee filters to strain regular yogurt and transform it into Greek yogurt. No messy cheesecloth or expensive equipment is required!
Why I don’t strain yogurt with cheesecloth:
Because you have to:
- Scrape it (Although you don’t always have to do this. But if you do, well…WHAT A MESS!)
- Rinse it
- Wash it
- Dry it
- Fold it
- Store it
- Own several pieces if you make a lot of yogurt (1 1/2 gallons) at once as I do.
No, thank you. I prefer a disposable solution or a dishwasher for the task.
My go-to straining system has always been a high-quality bouillon strainer, but my favorite one is pricey. Typically, it works great until you make a batch of thin yogurt that flows right through it (sad face).
Recently, a reader named Doreen left this comment detailing her method of straining yogurt:
“I wanted to say I found a great way to strain. Although I bought a fine-mesh sieve, for some reason it stopped working as well- maybe dishwasher damaged it, not sure. Instead, I bought some institutional-size coffee filters and placed them inside a standard-sized colander. It will strain all 2 quarts in your recipe. Then I put the colander inside a mixing bowl and top it with the same lid that I incubated my casserole dish of yogurt. Finally, I put the whole straining set up in the fridge and leave it for a few hours. When it is thick enough it pulls right away from the filter. The whey is perfectly clear so there is no loss of yogurt. Thank you again for homemade goodness!”Doreen
Thank you for writing, Doreen. You are a genius! You changed my yogurt-making process for the better.
What I didn’t realize about using coffee filters to make Greek yogurt:
To those who have already written to me suggesting coffee filters: I assumed you were talking about the little ones I use every morning to make coffee. It would take me forever to strain a gallon of yogurt with that size filter.
Being a woman of action, the day I read about Doreen’s method, I looked for large paper filters. My local restaurant supply stocks 13 x 5-inch filters designed for a 1-1/2 gallon coffee brewer. Purchase them here if you like.
In addition to the coffee filters, you will need a colander. Again, the dollar-store variety works just fine.
Here’s a tip: Use the basket part of your lettuce spinner if you like.
Want to know the best part about using coffee filters?
- No solids are lost (see picture above).
- Paper filters are disposable.
- It’s inexpensive. For example, my cost was $1 plus tax for the orange colander and less than 3 cents per filter. I use 2 filters to make a double layer for ease of handling yogurt.
- Strained yogurt easily separates from the paper filter for quick clean-up.
- A cheap colander or a colander-substitute work fine to hold the paper filter.
- Strain 2 quarts of yogurt at a time (using 13 x 5-inch size filter).
p.s. I do not place my yogurt in the fridge when straining out the whey. Contrary to what Doreen does, I leave it on the counter.
In my experience, yogurt strains faster at room temperature. Besides, who has room in the fridge for the whole setup? If you do, go ahead.
The yogurt is acidic enough to sit safely on the counter for several hours. In my mind, it makes the most sense to strain immediately after incubating.
More ideas for straining yogurt
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula