The Easiest Way to Strain Yogurt—No Cheesecloth, No Mess!

Last updatedFebruary 24, 2025

Sneak Preview: Tired of dealing with cheesecloth? Strain yogurt effortlessly using extra large paper coffee filters and a colander. It’s budget-friendly, low-mess, and super effective.

A Cheap Way To Strain Yogurt Without Using Cheesecloth--story board of how to do it.

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A Simple, Mess-Free Way to Strain Yogurt

Some people don’t mind using cheesecloth to strain yogurt—but I’m not one of them! I’d rather spend time cooking than scrubbing and reusing fabric that never seems quite clean. If you’re like me, you’ll love this easy method using institutional-sized paper coffee filters and a colander. It’s cheap, disposable, and way less messy than traditional methods.

Happy Cooks Speak Up

I also really appreciate the coffee filter idea for straining! I did cheesecloth the first time, and like you, I said no way will I be doing that again. I went and bought the big coffee filters and it was a breeze!! The yogurt slid right into my container, and was nice and thick. I’ve been using nonfat milk so I was excited that I got it to thicken it up. —JAN O.

Why Paper Coffee Filters Work Better Than Cheesecloth

No mess: No scraping, rinsing, or washing—just toss the filter when you’re done.
Budget-friendly: A pack of 250 institutional-sized large coffee filters (paid link) costs just a few dollars. (25-35$ for a LOT of filters)
Efficient straining: No yogurt loss, just clear whey separation.
Fits easily in a colander: No need for expensive straining equipment.

Results of Straining with an Extra Large Coffee Filter

strained yogurt (using XL coffee filters)

clear whey obtained after straining with EXTRA Large coffee filters.

How To Strain Yogurt With Coffee Filters

What You Need:

EXTRA LARGE PAPER COFFEE FILTERS: Look for 13 x 5-inch filters (paid link) (used in commercial coffee brewers).
COLANDER: A dollar-store plastic colander works perfectly.
LARGE BOWL: To catch the whey.

Step-by-Step Instructions:

1️⃣ Line a Colander with Filters: Use a single layer or double up on large paper coffee filters and place them inside a colander. Fold over the edges if it’s significantly bigger than your colander.

2️⃣ Pour the Yogurt: Transfer up to 2 quarts of yogurt into the lined colander.

3️⃣ Set Up for Straining: Position the colander over a large bowl to catch the whey.

4️⃣ Let It Drain:

On the Counter: Strains faster at room temperature (my preferred method).
In the Fridge: Slower, but works well if you have space.

5️⃣ Check Thickness & Transfer: After a few hours, your yogurt will be thick and creamy. Gently lift the filter, transfer the yogurt to a container, and discard the filter—no scraping needed!

FAQs

Can I use small coffee filters instead? Not really—it would take forever. Use large institutional-size filters for the best results.

How long should I strain my yogurt? At room temperature: 2-4 hours. In the fridge: 6-12 hours. Check for your desired consistency.

Why does my yogurt strain faster at room temperature? Heat speeds up the process, and yogurt is acidic enough to sit safely on the counter for a few hours.

Do I need to refrigerate while straining? Not necessarily. If you have space, go for it, but I leave mine on the counter for a faster process.

Final Thoughts:

If you’ve been struggling with messy cheesecloth, this method is a game-changer. With paper coffee filters and a colander, you can strain yogurt quickly, cleanly, and affordably. Try it once, and you’ll never go back!

More straining options:

Questions? Email me: Paula at saladinajar.com. Hope to see you again soon!

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

40 Comments

Erin says:

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I got a gallon of certified humane organic fat on top milk from our local co-op for free. I don’t drink milk so what to do? I made yogurt for the first time! I have a Ninja Foodi with a yogurt setting, which makes things super simple. I didnt have cheese cloth, but I did have Melitta style coffee filters. I ripped two to make them flat in a regular mesh strainer but that wasn’t big enough. The smaller amount I had left over I put in the Melitta cup top filter holder over a very large mug. Both are working a treat in my fridge right now. If I’d found you sooner, they’d be on the counter. Thank you for your info!

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1. Paula says:
  
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  Hi Erin,
  
  What a treat! I would love to taste your yogurt. Thanks so much for writing.
  
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David says:

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I have found a strainer that I use specifically for Greek yogurt and it handles a lot of yogurt which is what I want. I wash it by hand but it is worth it and I place it in the frig to strain overnight as this is also what I prefer. Works great.

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1. Paula says:
  
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  Hi David,
  
  Great to hear from you. Does your strainer look anything like this one? An Easy Way To Strain Yogurt Without Cheesecloth I love the Matfer strainer and used it for years. But it’s kinda big and tall and filled up my dishwasher, so I switched to industrial-size paper coffee filters combined with a dollar store colander. Haven’t looked back. I think making yogurt is a journey and we all chart our own course. Fun, right?
  
  Write back anytime.
  
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Bobbie says:

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The Amazon link for commercial size filters states they are no longer available, like so many other things in this time. Thanks for the informative series on yogurt

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1. Paula says:
  
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  Hi Bobbie,
  
  Thanks so much for taking the trouble to write about this. I have found other filters that will work and changed that link. Wish you were my neighbor because I’m pretty sure I have enough filters for two lifetimes of homemade yogurt. 🤣
  
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Judy Horn says:

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Hi Paula, I was able to buy the large coffee filters at Smart & Final , 500 for about $15. I used regular coffee filters until I found the large ones. Wet regular filters (double thickness) and overlap them around the top, then one in the bottom. It doesn’t come off as nicely, but it works in a pinch!

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1. Paula says:
  
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  Thanks for the tip, Judy. You found a good price on those large filters.
  
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Martha says:

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Very useful information 😊😊

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Candi says:

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I have used paper towels to line a strainer and they work great. It is good to know that I don’t have to leave it in the oven at bread proof temp. for 8 hours. I have left it in overnight and it tastes mild and good, but I will try the 6 hour idea. I was also glad to learn I don’t need 1/2 cup of starter for a half gallon of milk. I will use less next time. Thanks for all your pointers!

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Patrick says:

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Great blog on homemade yogurt. Nice to know I’m among such cultured people. 🙂

I liked the idea of coffee filters, but thought, “If I’m making a gallon or so at a time, I really don’t want to strain more than I have to.” With all the recommendations for straining only two quarts at a time, that sounded like too much of a strain! So I found my colander had an 11-inch diameter, too big for the smaller filters – so I found these 3-gallon size and I can strain a whole gallon’s worth in one go. https://smile.amazon.com/gp/product/B06XYC6WSM/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1#feature-bullets-btf

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1. Paula says:
  
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  Hi Patrick,
  
  Your comment made me smile. I’m going to remember that line about cultured people.
  
  I have commercial filters but they aren’t quite that big. That’s fabulous. I am ordering those now. Thanks SO MUCH for sharing.
  
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2. Paula says:
  
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  Hi Patrick,
  
  Me again. I ordered those huge coffee filters. Now I’m straining yogurt by the gallon. Those things are the BEST. The filters fit inside the plastic basket that came with my lettuce spinner.
  
  I also have a new Kitchen Aid with the heavy glass bowl. It holds a gallon of milk and I can put it in the microwave. Fewer dirty dishes.
  
  Just wanted to thank you again for the suggestion. From one cultured person to another. :-).
  
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George says:

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Hi, I’m making my first batch of skyr. As I read the draining techniques, and given your propensity for time saving short cuts, I was wondering if you ever used a salad spinner to extract the whey? I’m thinking one could spin the coffee filter or bag to speed up the process.

Thanks.

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1. Paula says:
  
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  Well George, it seems like an ingenious idea. Not sure it would work with the coffee filter but it might work with the bag since you can close it up. I’ll try it next week and report back.
  
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Sherrill says:

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My friend suggested I use Chux which are a washing up cloth. They work really well and can be rewashed multiple times. I don’t know if they are called that in other countries?
CHUX® Biodegradable Superwipes® are made from 100% natural and reneweable viscose cellulose fibres. Viscose cellulose, is a naturally super absorbent fibre, with one Superwipes® absorbing up to 10 times its own weight in liquid.

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1. Paula says:
  
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  Hmmm. This is very interesting. In America, when you say “Chux,” we think of bed pads. And they are super absorbent. But the idea is that no moisture will leak through onto the bed. So this clearly is something different. Maybe same brand/company, but a different product? I’m skeptical of anything that absorbs 10 times it’s own weight. I want the whey to strain right through. I have discovered a new product that works fantastic and I would assume, last for years although I haven’t had it very long. Planning to blog about it soon. Thanks so much for writing Sherrill. I learned something new today.
  
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Connie says:

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Hi Paula. Do you have a recipe for your cold brew coffee? I have seen several post, but I love your blog and recipes so much. Thanks for sharing your Icelandic yogurt recipe and where to buy industrial size coffee filters.

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1. Paula says:
  
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  Hi Connie,
  
  My recipe is basically a knock-off of Pioneer Woman’s recipe. I add 12 ounces of fresh ground coffee to 6 quarts of water. Stir and let it sit on the counter for about 24 hours. A little more or less is no big deal. Strain using large coffee filters inside a cheap colander. Store in Mason jars in the fridge up to 3 weeks.
  
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Deidre says:

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I put my yogurt into large nut milk bags, hang them on my cupboard door knobs, and put a bowl underneath. Perfect!

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1. Paula says:
  
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  Great idea Deidre.
  
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Scott Pardee says:

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Need some quick ricotta cheese? Use the drained whey from your yogurt. Fill a coffee mug halfway with milk. Add about 1 inch of whey and stir (4 parts milk to 1 part whey). Microwave until boiling (watch out for boiling over). Pour contents of mug into a funnel lined with a coffee filter. If you have one a plastic manual drip coffee maker works even better. When the whey drains out what is left in the filter is the best and quickest ricotta you ever saw. Even more decadent is to add a little heavy cream before boiling.
Recipe can be made larger, just use the 4 to 1 milk/whey ratio.
I have seen recipes online where you can make ricotta from just the whey. It doesn’t work. Apparently yogurt uses all of the milk protein. Dairies that use whey to make Ricotta use the whey from Mozzarella, which only uses some of the milk’s protein.

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1. gidget says:
  
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  awesome idea! thanks!
  
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Scott Pardee says:

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The coffee filters are a good idea, but I think the difficulty of using cheesecloth is greatly exaggerated. I use a piece big enough to fold in half and still easily cover the collander. I keep it in a zip lock bag. At straining time I dump to yogurt from the incubation pot into the large cheesecloth lined collander. The collander sits in a large salad bowl to catch the whey. When the desired amount of whey has drained, pick up the cheesecloth by the corners and set it in the salad bowl after dumping the whey out of it. Pull on two corners of the cheesecloth and the yogurt flips right into the bowl. Usually none stick to the cloth. Stir or whip yogurt and scoop into small containers. I use 4oz strofoam cups from the restaurant supply (about $3 for 50 and I reuse them, too). Now the easy way to clean the cheesecloth. Rinse good under hot tap, squeege a few drops of dish soap onto the cloth, squish it around in your hands for a few seconds and rinse real good. Stuff to cloth into a coffee mug, fill with water and microwave until water is boiling. Cheesecloth is now clean and sterile .Put it on a clothes hanger, or something like that. When dry fold and put it back in the ziplock. Done. I know this might seem complicated but it is only about a minute from first rinse to microwave. And while it dries, you don’t have to be there. And cheesecloth never tears.

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1. Leah says:
  
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  Thank you, this works.
  
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bleka tänderna says:

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Hi colleagues, god article and good urging commented here, I amm actually enjoying by
these.

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Nicole says:

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I usually make a gallon at a time. I have found that lining a colander with paper towels works well for larger quantities.

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1. Paula says:
  
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  Somehow I tend to make a mess with paper towels. They aren’t shaped right. 🙂 But if they work for you–fantastic!
  
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2. Yinka says:
  
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  Hello!!! I would like to know, how long can you keep replicating your culture till it gets lower in active bacteria? Does it get better as you go? Or the live bacteria get reduced as you keep feeding with warm milk.
  
  If it does get old and inefficient as you keep using it to produce another batch, when does this happen? After how many batch of production? How do you even know?
  
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  1. Paula says:
    
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    Hi Yinka,
    
    You have asked some excellent questions. How long you can keep replicating your culture depends on the type of culture you are using among other things. If you use yogurt from the grocery store, many people recommend no more than 3-4 batches. You might get lucky and go for a lot longer, especially if you make yogurt regularly every week.
    
    If you use freeze-dried cultures, aka traditional cultures, you can theoretically use them for years. They cost a little more and you need to use them every week to 10 days but they are much sturdier. You can read all the dirty details in this post about slimy yogurt.
    
    In my opinion, when using a traditional starter, your yogurt does get better IF you use it regularly. The live bacteria is not reduced. Just the opposite, it multiplies when it has new material to feed on.
    
    How do you know when you need to start over? Wild yeast will be able to take hold and disturb the balance. The yogurt is still safe to eat but the texture is off. It can be a little slimy or stringy. All this is explained in the post I referred to earlier.
    
    In a nutshell, yogurt from the store as a starter is like a greenhouse-produced flower compared to one that pops up along the side of the road (traditional starter). When hard times come along, the greenhouse flower is too tender to fight and poops out quicker. The wildflower is much tougher and can fight off trouble. Hope this helps.
    
    Reply
Patricia R. says:

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Ok, this was sheer genius. I could not find a cheap source for the filters and ended up paying about $23 including shipping for 500 of them. I had my ancient Tupperware colander and the perfect size bucket for it to sit in in my fridge. I used two filters as you suggested but I might try one next time just to make them last longer, but not if it is more of a hassle. This is way faster then having to thoroughly clean the very expensive bouillon strainer. Just a quick rinse of the strainer/bucket and I am done. I make the yogurt and strain it for both me and my mother so I am constantly making and straining yogurt. Thanks for the new info. I do use my strainer for other things so it won’t go to waste but for those that don’t have one, this is a great alternative to strain two quarts at once.

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1. Paula says:
  
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  Sorry you had to pay so much for those filters. Maybe you can find some at a restaurant supply before you need to buy again. Surely they would be cheaper.
  
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VENKAT says:

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why not use kitchen paper towel on a tea strainer. of course some amount attached to the paper will be waster.

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Becky says:

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Great idea! I never thought about using commercial sized coffee filters. I will look for some. So, you are cold brew coffee convert, too? I tried it about a month ago, and I am sold. I love the convenience, the mellow coffee flavor, and the decrease in acid. My stomach is loving it, too.

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Helen says:

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Quick question…Do you use the whey for anything or just discard? Thanks for getting back to me on this…just about to make a batch of yogurt this week.

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1. Paula says:
  
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  Helen, Here are some ideas for the whey.
  
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Angelina says:

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Great stuff, will give it atry. (I learnt to make yogurt a few weeks before I found your Swedish Apple Pie that led me to your blog, but I’m “whey” in love with your yogurt posts since there’s always something new to learn.) I’ve been straining yogurt like Ina Garten did in one of her shows; lining a regular colander with paper towels, just on the countertop to thicken it a little bit for a cake recipe. I also strain it overnight in the fridge for fear of the summer temperatures here that soar to 40+ degrees celcius.

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CommonSenseMom says:

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This is how I do it as well. I got my larger filters at Sams Club. However, I usually use three filters to line my colander. One is not big enough. Maybe my colander is larger. I also strain it in the fridge…but I strain overnight.

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1. Paula says:
  
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  Hi CSMom, I suspect my filters are larger than yours. They will hold two quarts of unstrained yogurt. My restaurant supply had at least 3 different sizes and I bought the largest size. Didn’t even think to check Sams. I’m going to check Costco on my next trip and see what they carry. Surely cheaper than buying online.
  
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