The range of time you strain the yogurt will be a reflection of desired consistency. The yogurt should strain for a minimum of 8 hours. But I find the yogurt in Israel especially the 0%/fat-free variety to be extremely loose and watery so it does in fact need about 24 hours to result in the thickness I prefer. If using a brand of yogurt commonly found in the US about 8 hours/overnight should be just right.
- 1 1/2 cups ServingsServings
- 3 Cups 0% Fat-Free or Low Fat Plain Yogurt
Many thanks to the amazingly talented photographer, blogger and recipe developer Sina Mizrahi from the TheKosherSpoon.com. I fell in love with Sina, her cooking her photography, after visiting her beautiful blog. She opens up about her life, her food, her family and cooks (sometimes) simple meals with seasonal produce that are (mostly) nutritious. Please visit her site.
Line a fine-mesh sieve with muslin or cheesecloth.
Place the strainer in a bowl large enough so that the excess liquid can drip down and collect at the bottom of the bowl.
Spoon the yogurt into the strainer.
Place in the fridge, covered tightly with plastic wrap, for at least 8 hours or up to 24hours.
Yield: 1 1/2 cups Greek-Style Yogurt