Preview: Read about this easy way to strain yogurt using a fine mesh strainer to turn regular yogurt into Greek yogurt. No more messy cheesecloth!

The best way to make regular yogurt into Greek yogurt is to strain it. Most people advocate cheesecloth for the process but I have a different idea. Keep reading.

No problem if you don’t make your own yogurt at home. This same method will work with store-bought regular yogurt.

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Why I don’t like cheesecloth

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 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. Can you relate?

Although the thickened yogurt peeled off easily enough, some of it stuck. 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.WHEW!

Of course, I still had to clean the strainer.

(I was kidding about the ironing.)

A better idea–looking for a fine-mesh strainer

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, the investment was well worth it in my book. (Read more about why I love my Matfer strainer.)

I know some people claim using cheesecloth is not that much trouble. But I prefer to skip it in favor of a good strainer that goes straight into the dishwasher. Talk about easy cleanup!

ADDENDUM:  

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 don’t always use coffee filters or the fine mesh strainer since I discovered the Kleynhaus Yogurt Pouch. You can read about it here.

Three qualities to look for in a strainer:

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Three important hints regarding the straining process:

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.

What if my yogurt runs through the strainer?

If your yogurt immediately runs through the strainer, it didn’t set correctly. Unfortunately, you can’t just set that batch back in your incubator. Once you stir or disturb the yogurt in a major way, you must add a new starter. These are some options if that happened:

• Add more fresh starter and try re-incubation. No guarantees on this. Sometimes it works. Sometimes it doesn’t.
• Use several layers of cheesecloth or paper towels to reinforce the strainer. (I do this only when desperate because it takes forever to strain yogurt that isn’t quite set.)
• Abandon the whole idea and drink your thin yogurt.
• Use it in place of buttermilk in your baking.
• Make ricotta cheese with it.

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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:

What would you like to read next about making yogurt?

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Hope to see you again soon!
Paula

p.s. Questions or suggestions? Email me: paula at saladinajar.com.