Strained yogurt, yogurt cheese, labneh, or most commonly known as Greek yogurt, is a yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Like many yogurts, strained yogurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk to enrich the taste. However most strained yogurts have no added fats and are made of real milk. This makes Greek yogurt all the more healthy and better to eat. In addition, Greek yogurt is also the choice of many sportsmen and sportswomen who like to stay fir while eating yogurt in a normal basis.
How to make Greek Yogurt you ask? Well, the following is a Greek Yogurt recipe, which is one the many Greek yogurt recipes that have been created as Greek yogurt recipe ideas by chefs and amateurs around the world.
To begin with this Greek yogurt recipe, like many other Greek yogurt recipes, we should first list down all of the ingredients.
- 1 quart (32 ounces) of full fat sheep or cow’s milk (pasteurized).
- 2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures.
- 2 tablespoons of full fat milk, preferably of the same type.
Next, just like in most other recipes for Greek yogurt and Greek yogurt recipe ideas, we need to list down the method of creation. Well, here is the method.
- 1. Heat milk until it reaches its boiling point, after which you can shift it to a non-metal container.
- 2. Wait until the milk is lukewarm and look out for the skin that forms on top of the milk.
- 3. Mix 2 tablespoons of yogurt with 2 tablespoons of milk and pour it into the milk, keeping in mind to pour it through the sides so the skin on top of the milk is not tormented.
- 4. Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens. Keep in mind that if you keep the milk in that state for more than 12 hours, it is likely that the taste will be sourer.
- 5. Drain any excess liquid, keeping in mind not to drain the milk or the skin.
- 6. Refrigerate for 4 hours before you proceed with the recipe.
- 7. At this point, the yogurt is ready and can be used. However, if you want to create yogurt that is a delicacy in Greek cooking, the next step would be straining the yogurt after 4 hours of refrigeration using a muslin cloth.
- 8. After the yogurt has been strained, you are not left with the Greek yogurt everyone knows and loves! Enjoy.
Note: Greek yogurt can be refrigerated for a considerable amount of time. However, do not store it for too long as it will rot.