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The Creamiest Homemade Greek-Style Yogurt – vegetarian recipe
Stav Kogan

The Creamiest Homemade Greek-Style Yogurt

Turn regular plain yogurt into a thick, luscious, Greek-style cream with this easy, no-cook, one-ingredient recipe. A simple overnight process yields incredibly rich, protein-packed results perfect for breakfasts, dips, and sauces.
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Prep Time 5 minutes
Total Time 12 hours 5 minutes
Servings: 4 cup
Calories: 80
Ingredients Method Nutrition

Ingredients
  

  • 2 quarts / 1.9 L low-fat, plain yogurt, dairy or soy-based
  • The yogurt you use must be all-natural and free from gelatin, starches, or other binding agents to allow the whey to separate properly.
  • For an even thicker, labneh-style consistency, allow the yogurt to drain for a full 24 hours.
  • Store your homemade strained yogurt in an airtight container in the refrigerator for up to one week.

Method
 

  1. Prepare your straining setup by placing four layers of damp cheesecloth into a fine-mesh sieve or colander.
  2. Set the colander over a deep bowl to catch the draining liquid. 2.
  3. Pour the yogurt into the cheesecloth-lined colander, cover, and place it in the refrigerator to drain overnight, or for at least 8-12 hours. 3.
  4. In the morning, discard the collected liquid (whey) from the bowl and transfer your thick, creamy strained yogurt to an airtight container.
  5. Don't discard the drained liquid! This is whey, and it's full of protein. Use it in smoothies, soups, or to cook grains like oatmeal or rice.

Nutrition

Calories: 80kcalCarbohydrates: 5gProtein: 12gFat: 14g

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