The No-Mess Way to Strain Yogurt (Without Cheesecloth!)
Sneak Preview: Skip the cheesecloth! With a fine-mesh strainer, you can turn regular yogurt into thick, delicious Greek yogurt—without the cleanup hassle. Here’s how.
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The best way to transform regular yogurt into Greek yogurt is to strain it. Most people advocate cheesecloth for the process, but I have a different solution. Keep reading.
No problem if you don’t make your own yogurt at home. This same method will work with store-bought regular yogurt.
Why I Skip the Cheesecloth
Cheesecloth sounds like a great idea—until you use it. Here’s why I ditched it:
- Too messy—yogurt sticks to the fabric.
- Requires rinsing, washing, drying, and storing (hello, mildew!).
- Still have to clean the strainer afterward.
A Smarter Solution–Fine-Mesh Strainers
- A fine-mesh bouillon strainer (paid link), does all the work with none of the hassle. (Read more about why I love my Matfer strainer.)
- No more soggy, sticky cheesecloth.
- Dishwasher-safe for easy cleanup.
- Works for straining yogurt without losing too much solid.
Shared & Loved
“Just wanted to thank you for all the information and help to those of us like you who prefer to make our own foods instead of buying store-bought with tons of additives.
This is the first series of videos/information I’ve watched that took something seeming so complex, and broke it down for me to understand, and then (soon) do myself!
Your education and help has benefited tons of people, many of which don’t post comments, and thanks again.”–PIXEL
What To Look for in a Strainer
1. Fine Mesh-– Prevents yogurt from seeping through, leaving you with thick, creamy results. Purchase at a restaurant supply store or online. (They can be pricey but should last a last a life-time.)
2. Conical Shape – Drains faster than shallow-bowl strainers.
3. Large Capacity – The bigger, the better! Straining in small batches is time-consuming.
Yogurt Straining Tips
- Cold Yogurt Strains Slower – Fresh from the fridge? Expect a longer drain time.
- Pre-Wet the Strainer – A little water helps reduce solid loss.
- Stirring is Unnecessary – Let gravity do the work! Stirring can push solids through the mesh.
Depending on how much whey is drained, the strained yogurt will look something like ricotta cheese or even thicker. Whisk it well. If it is 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 doesn’t hold together, it likely didn’t set properly. Options:
- Try adding fresh starter and re-incubating (hit or miss!).
- Layer paper towels inside the strainer before you fill it.
- Use it as a drinkable yogurt or buttermilk substitute.
- Turn it into ricotta cheese!
If your yogurt immediately runs through the strainer, it didn’t set properly. Unfortunately, you can’t just place 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 happens:
With this simple method, you’ll get rich, thick Greek yogurt—minus the cheesecloth headache!
FAQ
Strain 1–2 hours for Greek-style yogurt, or overnight for labneh (yogurt cheese). Adjust based on your texture preference.
Use whey in smoothies, bread, pancakes, or salad dressings. See What To Do with Whey for ideas and storage tips.
Not necessarily. Yogurt is acidic enough to sit out safely for several hours while straining. However, if your kitchen is very warm or you plan to strain it overnight, refrigerating it is a good option to maintain a milder flavor and firmer texture.
Stir in some reserved whey or milk to loosen it. Or go crazy and add a little cream if you’re feeling extragant. No harm done.
Other Methods for Straining Yogurt (No Cheesecloth Needed)
If this strainer idea doesn’t appeal to you, check out these ideas for straining yogurt that don’t require cheesecloth.
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.