Freshly strained Greek-style yogurt

You’ve probably been hearing about Greek yogurt. Maybe you’ve tried it. Perhaps you are addicted to it like I am. Save money and make your own Greek-style yogurt at home.

You can use any plain yogurt, but I prefer a whole-milk (full-fat) version. Buy a large container of it. To make Greek-style yogurt, you just need to strain the yogurt through some sort of material. I used 2 paper coffee filters since I had some buried in a drawer, but you can also use cheesecloth which is more traditional. Another benefit of cheesecloth is it is easy to find in most grocery stores and can be reused over and over (do not put in the washing machine, hand wash with a little dish soap and air dry). I created a little straining system using things I already had in my kitchen. Here is what you’ll need:

  • Plain yogurt
  • Tall container which can hold a colander on top – to hold the liquid from the strained yogurt
  • Colander – to hold the coffee filters or cheesecloth
  • Coffee filters or cheese cloth – to strain the yogurt
  • Plate or dishtowel to cover the top (you may or may not need this)

Related: Greek-Style Yogurt 101

The straining contraption I created

Step 1: Find all the things you will need to create a straining “contraption” and put it together.

Step 2: Pour yogurt on the clean cheese cloth or coffee filters (double or triple fold the cheesecloth/use multiple coffee filters).

Step 3: If using cheesecloth, take corners and tie them into a knot, or alternatively and if using coffee filters, cover contraption with plate or dishtowel (make sure it won’t dip into the yogurt).

Step 4: Place in the fridge overnight.

Step 5: The next day, check your yogurt for consistency. If the yogurt is not strained enough for your taste, use a tighter mesh cloth or multiple layers of cheesecloth/coffee filters. If it is strained enough, spoon into a storage container with tight fitting lid. I save yogurt containers and reuse them. Enjoy!

Try this recipe: The Greek Raspberry

Here is what the yogurt looked like after 24 hours

All the parts (I had to put a bowl in the bottom since I used a large pasta colander)

The watery whey which is strained out of the yogurt