If you love creamy, luscious spreads and dips, learning how to make Strained Yogurt (Thick Yogurt) at home is a total game-changer. This Middle Eastern and Mediterranean classic transforms plain yogurt into a velvety, versatile treat that’s perfect for snacking, layering, or serving with your favorite meals. The magic lies in a little patience and a few simple tools — you’ll be amazed by how easy (and delicious!) it is to create Strained Yogurt (Thick Yogurt) from scratch, with results that rival anything you can buy at the store.

Strained Yogurt (Thick Yogurt) Recipe - Recipe Image

Ingredients You’ll Need

One of the things I adore about making Strained Yogurt (Thick Yogurt) is how the process lets each ingredient shine. Every item here has a starring role, from adding creaminess to ensuring the perfect texture.

Plain whole milk yogurt (unsweetened and unflavored): The foundation of your Strained Yogurt (Thick Yogurt) — use the best quality yogurt you can find for a naturally rich taste.
Cheesecloth or a clean kitchen towel: Essential for straining; this is what helps remove the excess whey and leaves you with thick, dreamy yogurt.
Fine mesh strainer: This supports your yogurt and cloth setup, letting liquid drip away easily while keeping the yogurt perfectly contained.
Large bowl: A must for catching the whey as it strains; make sure it’s big enough to hold the whole process without any mess.

How to Make Strained Yogurt (Thick Yogurt)

Step 1: Prepare Your Straining Setup

Start by placing a fine mesh strainer over a large bowl. Then, line the strainer with a double layer of cheesecloth or a clean, thin kitchen towel. This setup is the secret to achieving that thick, creamy consistency we’re after, and it’s honestly so satisfying to see it all come together.

Step 2: Add the Yogurt

Pour your plain whole milk yogurt gently into the lined strainer. Don’t rush this step — let the yogurt settle naturally, and if you like, use a spatula to smooth it out. The thicker the starting yogurt, the richer the final Strained Yogurt (Thick Yogurt) will be.

Step 3: Cover and Refrigerate

Gather the edges of the cloth and fold them over the yogurt to cover it snugly. Slide the entire bowl-strainer combo into your refrigerator. Now comes the hardest part: waiting! Let the yogurt strain for at least 4 hours for a Greek-style texture, or leave it for up to 12 hours for a luxurious, labneh-thick yogurt.

Step 4: Check and Transfer

Once your yogurt has reached the thickness you like, gently lift the cloth and peek inside. Transfer the thickened yogurt to a clean container, and don’t forget to save that tangy whey if you’d like — it’s great in smoothies or baked goods! Your homemade Strained Yogurt (Thick Yogurt) is ready to enjoy.

How to Serve Strained Yogurt (Thick Yogurt)

Garnishes

I love dressing up Strained Yogurt (Thick Yogurt) with a swirl of olive oil, a sprinkle of za’atar, or a handful of fresh herbs. You can also go sweet with a drizzle of honey and toasted nuts. The thick texture holds toppings beautifully, so don’t be shy — get creative with your favorite garnishes!

Side Dishes

This yogurt is a natural companion for warm pita bread, crispy crudités, or roasted vegetables. It also works wonders as a side for grilled meats, falafel, or even dolloped onto spicy rice dishes. The cooling, creamy flavor balances bold and spicy foods like a dream.

Creative Ways to Present

For a wow-worthy appetizer, spread your Strained Yogurt (Thick Yogurt) onto a platter, swirl it with pesto or roasted peppers, and serve with crackers or flatbread. Or, use it as a base for layered dips, tuck it into wraps, or even pipe it onto savory toasts. The possibilities are endlessly delicious!

Make Ahead and Storage

Storing Leftovers

Homemade Strained Yogurt (Thick Yogurt) keeps beautifully in an airtight container in the refrigerator for up to one week. Make sure to use a clean spoon each time to prevent any cross-contamination, and give it a gentle stir if any liquid separates on top.

Freezing

While you can freeze Strained Yogurt (Thick Yogurt), the texture may change once thawed, becoming a bit grainy. For best results, use it straight from the fridge, but if you do freeze it, plan to use it in smoothies or cooked dishes where texture isn’t as important.

Reheating

Since Strained Yogurt (Thick Yogurt) is enjoyed cold or at room temperature, there’s no need to reheat it. If you’re using it in a warm recipe, simply stir it in at the end of cooking to prevent curdling and maintain its creamy consistency.

FAQs

Can I use low-fat yogurt instead of whole milk yogurt?

Absolutely! You can use low-fat or even non-fat yogurt, but keep in mind the final Strained Yogurt (Thick Yogurt) will be less rich and creamy. Whole milk yogurt really does provide the best flavor and mouthfeel for this recipe.

How do I know when the yogurt is thick enough?

Check the yogurt after four hours for a creamy, Greek-style thickness. For a consistency closer to labneh or cream cheese, let it strain for up to twelve hours. Trust your taste and texture preferences — there’s no wrong answer here!

What can I do with the leftover whey?

Don’t toss it! Whey is full of protein and adds a gentle tang to smoothies, bread dough, or pancake batter. You can even use it to soak oats or as a base for soups. It’s a secret ingredient in many a home cook’s kitchen.

Can I add flavors to the Strained Yogurt (Thick Yogurt)?

Definitely! After straining, stir in a pinch of salt for a savory dip, or sweeten it with honey and vanilla for a dessert-style treat. Fresh herbs, garlic, or citrus zest are also fantastic ways to infuse your yogurt with extra flavor.

Is Strained Yogurt (Thick Yogurt) suitable for special diets?

Yes, it’s naturally vegetarian, gluten-free, and low in carbs. If you need a dairy-free version, look for plant-based yogurts that strain well — just note the results may vary depending on the brand and base.

Final Thoughts

Once you try making Strained Yogurt (Thick Yogurt) at home, you may never go back to store-bought again! The simplicity, versatility, and fresh flavor make it a must-have in any kitchen. Give it a try and let your creativity run wild with all the ways you can enjoy this thick, creamy delight.

Strained Yogurt (Thick Yogurt) Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 4–12 hours (straining time)
Yield: About 2 cups thick yogurt 1x
Diet: Vegetarian

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Description

This recipe guides you through making thick strained yogurt, also known as Greek yogurt or labneh, by simply straining plain whole milk yogurt using cheesecloth. The process removes excess whey, resulting in a creamy, rich yogurt perfect for use as a spread, dip, or substitute for sour cream. The method is easy, requires no cooking, and allows customization for savory or sweet variations.

Ingredients

Scale

Ingredients

4 cups plain whole milk yogurt (unsweetened and unflavored)
Cheesecloth or a clean kitchen towel

Equipment

Fine mesh strainer
Large bowl

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Instructions

Prepare the strainer: Place a fine mesh strainer over a large bowl. Line the strainer with a double layer of cheesecloth or a clean, thin kitchen towel to catch the yogurt solids while allowing whey to drain.
Add the yogurt: Pour the plain whole milk yogurt into the lined strainer. Gather the edges of the cloth and fold them over the yogurt to cover completely, preventing contamination during straining.
Strain in the refrigerator: Transfer the entire setup to the refrigerator. Let the yogurt strain for 4 to 12 hours depending on desired thickness. For a Greek-style consistency, strain about 4 hours; for a denser labneh style, strain 8 to 12 hours.
Finish and store: Once the yogurt has thickened to your liking, remove from the fridge. Transfer the thickened yogurt to a clean container. Discard the separated whey or save it for use in smoothies or baking.

Notes

Start with high-quality, full-fat yogurt for the creamiest texture and best flavor.
After straining, add a pinch of salt for a savory yogurt or honey and vanilla for a sweet version.
Strained yogurt works wonderfully as a spread, dip base, or to substitute sour cream in recipes.
The whey saved from straining can be used in smoothies, soups, or baking for added nutrients.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Condiment
Method: No-Cook
Cuisine: Middle Eastern / Mediterranean