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

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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


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:
- A Yogurt Bag: A Reusable Alternative for Straining Greek Yogurt
- The No-Mess Way to Strain Yogurt (Without Cheesecloth!)
Questions? Email me: Paula at saladinajar.com. Hope to see you again soon!
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.