When yogurt is called for in Greek cooking, it’s drained (strained) Greek sheep’s-milk yogurt, which is the consistency of cream cheese. Sheep’s-milk yogurt is sweeter and creamier than cow’s-milk and is available in Greek markets and gourmet shops. You can also use thick Mediterranean-style sheep’s-milk or cow’s-milk yogurt, available in supermarkets and specialty food stores throughout the United States. Following is our recipe for homemade drained yogurt, a simple and tasty way to DIY.
Drained Yogurt
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16 ounces (2 cups) plain whole-milk yogurt
Line a fine mesh sieve with a double thickness of cheesecloth and place it over a large bowl. Place the yogurt in the cheesecloth, gather up the sides, and tie them together with kitchen string. Cover the bowl with plastic wrap and let the yogurt drain in the refrigerator until very thick, 2 to 4 hours or overnight (discard the water that collects in the bowl). Makes 8 ounces (1 cup) Drained Yogurt (32 ounces of undrained yogurt makes 16 ounces of Drained Yogurt).
Serve with a drizzle of honey, toasted walnuts or sesame, and/or fruit, or use in your favorite recipes.
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina, LLC
For recipes using Greek yogurt, check out our blogs:
Greek Chocolate Love featuring Chocolate Soufflés with Greek Yogurt
Mediterranean Diet Resolution Recipes: Sweet Success featuring Berry-Oat Parfait
Drained Yogurt is also featured in our Tzatziki recipe, from our Meze and Spreads & Dips cookbooks.
I hope you enjoy making your own homemade yogurt. Stay tuned for more Greek cooking techniques and how-tos in upcoming blogs.
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday.
Until then~
Kali orexi! Good appetite!
Kelly
Line a fine mesh sieve with a double thickness of cheesecloth and place it over a large bowl. Place the yogurt in the cheesecloth, gather up the sides, and tie them together with kitchen string. Cover the bowl with plastic wrap and let the yogurt drain in the refrigerator until very thick, 2 to 4 hours or overnight (discard the water that collects in the bowl). Makes 8 ounces (1 cup) Drained Yogurt (32 ounces of undrained yogurt makes 16 ounces of Drained Yogurt).
Serve with a drizzle of honey, toasted walnuts or sesame, and/or fruit, or use in your favorite recipes.
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina, LLC
For recipes using Greek yogurt, check out our blogs:
Greek Chocolate Love featuring Chocolate Soufflés with Greek Yogurt
Mediterranean Diet Resolution Recipes: Sweet Success featuring Berry-Oat Parfait
Drained Yogurt is also featured in our Tzatziki recipe, from our Meze and Spreads & Dips cookbooks.
I hope you enjoy making your own homemade yogurt. Stay tuned for more Greek cooking techniques and how-tos in upcoming blogs.
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday.
Until then~
Kali orexi! Good appetite!
Kelly
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
