Drained Yogurt




Drained yogurt is easy to prepare and great for many things.  It has the same consistency and health benefits as greek yogurt.  Use in frozen yogurt, crepe filling, or in place of sour cream.


 

Place a large sieve in a large bowl. Line sieve with a cheesecloth folded into half or a double thickness of paper towels.
Pour yogurt into cloth. Lightly cover the top of the yogurt with the sides of cheesecloth.

8 c plain yogurt (or twice as much as the desired result)
Make sure there is space between the sieve and the bowl so the yogurt can drain properly.

Paper towels work great.  The dimensions of a paper towel is a little harder to work with than a cheesecloth, but clean up is much easier!

Cover bowl and sieve with plastic wrap. Drain in the refrigerator 6-8 hours.  Discard the drained liquid. Store in an airtight container in the refrigerator.  Use the "best by" date on the container to determine freshness.

Problems

Allow the yogurt to drain at least 6 hours before substituting it for sour cream.  If used sooner than this it may be too thin. 

Drained Yogurt
makes 4 cups

8 c plain yogurt (or twice as much as the desired result)

Place a large sieve in a (1)large bowl. Line sieve with a cheesecloth folded into half or a double thickness of (2)paper towels. Pour yogurt into cloth. Lightly cover the top of the yogurt with the sides of cheesecloth. Cover bowl and sieve with plastic wrap. Drain in the refrigerator 6-8 hours.  Discard the drained liquid.  Store in an airtight container in the refrigerator.  Use the "best by" date on the container to determine freshness.


Notes

1. 
Make sure there is space between the sieve and the bowl so the yogurt can drain properly.

2.  Paper towels work great.  The dimensions of a paper towel is a little harder to work with than a cheesecloth, but clean up is much easier!


Foodista Food Blog of the Day Badge
 
 

Recipes

Desserts
Occasions
Appetizers
Produce
 
 


© The Perfect Chocolate Chip Cookie 2014