How long strain yogurt

Yogurt is considered one of the healthiest foods around. It's rich in probiotics which aid digestion, reduce the risk of intestinal infection and colon cancer, and improve lactose tolerance and cholesterol profile--lowers LDL, raises HDL source. Both strained and unstrained yogurt is very good for you, but there are some nutritional differences.

When the liquid whey is strained from regular yogurt, the volume of the yogurt reduces by half. This is why you can expect Greek yogurt to costs twice as much as regular yogurt. That means it's more concentrated and results in some nutritional changes. Each person can decide which kind of yogurt is best, depending on individual nutritional priorities.

Choose Greek yogurt for higher protein and lower carbs and salt. Choose regular yogurt if your priority if to increase your calcium intake. Strained Greek yogurt is recommended for cooking.

Strained yogurt is a healthy substitute for sour cream, cream cheese, and mayonnaise. It's creamier, thicker consistency makes it a better substitution in dips and dressings. Strained yogurt is also better for cooking because it doesn't curdle when it's heated; regular yogurt can curdle when heated. Step 1. Assemble the supplies: regular yogurt, large bowl, wire mesh strainer or colander, cheesecloth or heavy paper towel, or basket-style coffee filter. Step 2. Place strainer over bowl making sure there is enough space in bottom of bowl to contain dripping liquid.

Tie off the top of the cloth just above the mass of yogurt with the string. Place the cloth containing the yogurt in a strainer or colander, and sit the strainer or colander in a bowl where it doesn't touch the bottom so that the liquid can continue to drain.

Place the bowl containing the strainer or colander in the refrigerator and allow to drain for two to three hours. After draining, take the cloth containing the yogurt and put it in the sink, but do not remove the string. Place the palms of your hands on the bag and press down to force out any remaining liquid. Remove the string, open the cloth, and using a spatula , put the yogurt in a bowl for use.

If you're not sure how thick the yogurt should be, consider the consistency of sour cream. The yogurt should be at least as thick as that.

Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. It is very similar in taste to plain greek yogurt, as greek yogurt is strained similarly to remove whey. Either way, it is a delish substitute for sour cream and other similar products! I make mine by straining my homemade fat free greek yogurt in a colander lined with a coffee filter, another on top, and a saucer with a weight on top.

I catch the whey for the chickens. You will have a […]. Your email address will not be published. How To: Strained Yogurt. Author: Marisa Uproot Kitchen. How to Reuse Cheesecloth. Ways to Use Leftover Whey. For Glamorous Hair, Use Whey! Featured Video. Save It Print. Plain yogurt, any amount, homemade or store-bought.

Set things up:. Strain the yogurt:. Whisk and store:. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Your Privacy Rights.