Greek yogurt is regular yogurt with most of the whey removed. To remove the whey, the yogurt needs to be strained which is simple when using a Greek yogurt maker similar to this Euro Cuisine Greek Yogurt Maker. If you don’t have a Greek yogurt maker use the method below.
You will need a strainer, coffee filter, and a bowl. Make sure there is ample space from the bottom of the strainer and the bowl for the whey to accumulate.
Line the bottom of the strainer with the coffee filter then scoop the yogurt onto it.
Cover strainer with plastic food wrap and place in fridge for a minimum of 4 hours or for a super thick yogurt leave overnight.
Ingredients and supplies
- 2-3 cups plant-based yogurt* (follow this recipe to make Soy Yogurt)
- 1 basket coffee filter (8-12 cup size)
- Bowl large enough to hold the strainer
- Plastic food wrap
- Place strainer over the bowl and lay the coffee filter so it fits into the bottom of the strainer.
- Scoop yogurt onto the coffee filter then cover container with a layer of plastic food wrap and the bowl into the fridge.
- Allow the yogurt to strain for a minimum of 4 hours or for a super thick yogurt leave overnight.
What to do with the whey?
I recommend to keep the whey as it’s packed full of probiotics. It has a mild, citrus flavor and looks similiar to light colored water.
- If needed, add some to thin down Tangy Yogurt Cheese
- Enjoy chilled and drink for a light refreshing beverage
- Add to a smoothie
- Can be used as the liquid when making Chia Pudding
- Greek yogurt can be made from store purchased plant-based yogurt providing there are no thickening ingredients added. Starches and gums prevents proper straining.
- Should you want to make a large volume of Greek yogurt use a clean cotton tea towel and a seive, then fold excess tea towel over the yogurt.