Description
Learn how to make authentic Greek yogurt at home using a simple straining method. This thick, creamy, protein-rich yogurt requires just plain yogurt and a few hours of hands-off time. Perfect for breakfast bowls, smoothies, dips, or as a healthy substitute for sour cream. Customize the thickness to your preference and save money compared to store-bought versions.
Ingredients
Main Ingredient:
- Plain yogurt (store-bought or homemade) — 4 cups (32 oz) yields about 2 cups Greek yogurt
- Tip: Whole milk yogurt gives the creamiest, richest result. You can use low-fat, but it won’t be quite as luscious.
Equipment:
- Fine mesh sieve or colander
- Cheesecloth, paper towels, or coffee filters
- Large bowl (to catch the whey)
- Airtight container for storage
Instructions
Step 1: Set Up Your Straining Station
Line your mesh sieve or colander with a layer of cheesecloth, paper towels (2-3 layers work great), or a coffee filter. Place it over a large bowl, making sure there’s enough space underneath for the whey to collect without touching the bottom of your strainer.
Step 2: Add Your Yogurt
Pour your plain yogurt into the lined strainer. Don’t worry about spreading it around or making it perfect — just pour it in gently.
You’ll notice it might look like a lot of yogurt now, but remember, it’s going to reduce in volume as the liquid drains out.
Step 3: Refrigerate and Let Time Do Its Thing
Cover the whole setup loosely with plastic wrap or a clean kitchen towel, then pop it in the refrigerator. Now comes the easy part — just let it sit! The longer you strain, the thicker your yogurt becomes:
-
- 2–3 hours → You’ll get a slightly thicker yogurt, great for smoothies or lighter parfaits
-
- 6–8 hours → This is the sweet spot for classic Greek yogurt thickness, perfect for breakfast bowls
-
- 10–12 hours (overnight) → Super thick and creamy, almost like cream cheese, ideal for dips or frosting
Note: Check on it after a few hours. You’ll see the whey collecting in the bowl below — that’s exactly what you want!
Step 4: Transfer and Store
Once your yogurt has reached your desired thickness, use a rubber spatula to scrape it out of the cheesecloth into an airtight container. Give it a gentle stir to make it smooth and creamy.
Seal it up and store it in the refrigerator for up to one week. The whey that drained out can be saved for other uses or discarded.
Notes
- Don’t press or squeeze — Let gravity do the work naturally. Pressing can force yogurt through the cloth and make it watery.
- Test the thickness — After 4-5 hours, take a peek and give it a gentle stir. This helps you gauge if you need more time.
- Save and use the whey — That liquid gold is full of nutrients! Use it in smoothies, soups, or to ferment vegetables.
- Make it in bulk — This recipe is perfect for meal prep. Strain a big batch on Sunday and you’ll have Greek yogurt all week long.
- Prep Time: 5 minutes
- Cook Time: Straining Time: 6-12 hours
- Category: Condiment
- Method: Straining
- Cuisine: Greek