Plain yogurt strained through a cloth in the refrigerator until thick and creamy.
A thick, cool spoonful, as smooth as cream, with a clean tang and a pure milky flavor. This is plain yogurt left to drain off some of its whey in the refrigerator, without cooking, so it becomes more concentrated and gains body. Allow 5 minutes of hands-on preparation, followed by 24 hours in the refrigerator. This recipe is part of my keto breakfasts.
What is strained yogurt?
Straining describes the key step: letting the whey drain away to concentrate the yogurt. The cloth holds back the creamy part, the whey drips into the container underneath, and the mixture thickens over the hours while retaining its tang. It all starts with 1 liter of yogurt, with no cooking involved.
Plain yogurt with no added sugar provides a neutral base that pairs easily with other ingredients. There is no required fat content, although it does affect the mouthfeel; the final texture depends mainly on the yogurt you choose and how long you strain it.
How straining works
Straining yogurt concentrates it without cooking. Line a strainer with a cloth, spoon in the yogurt, cover if needed, then leave it in the refrigerator. The cold and the separation of the whey do the work, with no lengthy whisking.
You get a creamier texture without adding cream, with a neutral base that can be enjoyed plain or with fresh fruit added at serving time. Eaten by the spoonful, it makes a refreshing breakfast or dessert.
The main ingredient
Yogurt is the only ingredient: plain and with no added sugar, it is the foundation of the entire recipe. It provides the water to be drained off, the acidity that shapes the flavor, and the proteins that give it texture. The yield and firmness after straining vary depending on the product.
Some of the lactose drains away with the whey while the rest becomes more concentrated. This is why straining time and your choice of yogurt matter so much, without any need to add anything else to the base.
Practical tips and serving
Starting with 1 liter of yogurt, you will get about 400 ml of strained yogurt, with the difference being the whey that has drained away. On its own, this amount makes 4 servings of just over 100 g; as a topping, shaped into quenelles and served with thin crêpes, it is enough for 6 to 8 servings. Plan to start straining the day before, ideally for 24 hours in the refrigerator, or at least a full night. Set the strainer over a bowl, leaving enough space so the liquid does not touch the bottom of the strainer.
At the end of straining, gather the corners of the cloth and squeeze gently to remove a little more liquid and adjust the firmness without drying it out. Serve cold, plain for breakfast or as a dessert, with fresh fruit added at the last minute. Store any leftovers in small covered containers in the refrigerator, using a clean utensil. Made with yogurt that has no added sugar, this recipe fits a low-carb approach, at 56 calories per 100 g.
For more low-carb ideas, browse all my keto recipes.
Strained Yogurt
Ingredients
- 1 liter yogurt
Instructions
- Line a sieve or colander with a clean kitchen towel. Place a container or bowl underneath the sieve or colander to catch the liquid.
- Pour the yogurt into the towel. Cover with a second towel if desired. Refrigerate, preferably for a full day, but at least overnight.1 liter yogurt
- Check from time to time that the bowl is not overflowing and that the liquid can still drain freely.
- Gather the corners of the towel. Now squeeze the towel to extract a little more liquid.
- Scrape the yogurt off the towel and divide it among 4 small containers.
