Strained yogurt is the base for several great dishes. It is known under several names in different countries i.e. it is greek yogurt in greece; labni in the middle wast, laban in iraq; Mâst Chekide in Iran..and the list goes on. In some countries like greece its made with sheep’s milk and with cow’s milk in the others.
It is used to make dips, frozen yogurt, shreekhand among other items. Since i intend on covering some of these recipes in the coming days i thought i should cover this in the basic recipe series.
Strained yogurt is very easy to make. Yogurt is strained using a cloth to remove the whey thus giving the resulting strained yogurt a nice thick creamy texture.
The only hitch with making strained yogurt is that it takes a lot of milk to make about a cup of strained yogurt as opposed to regular unstrained yogurt.
It is used to make dips, frozen yogurt, shreekhand among other items. Since i intend on covering some of these recipes in the coming days i thought i should cover this in the basic recipe series.
Strained yogurt is very easy to make. Yogurt is strained using a cloth to remove the whey thus giving the resulting strained yogurt a nice thick creamy texture.
The only hitch with making strained yogurt is that it takes a lot of milk to make about a cup of strained yogurt as opposed to regular unstrained yogurt.
Greek Yogurt
Author: Asha
Recipe type: Basics
Cuisine: Global
Ingredients
- Milk, 4 cups
- Yogurt, 3 tsps
Instructions
- Heat the milk till its luke warm.
- Mix the yogurt with the milk.
- Keep it overnight to set (about 8 hours).
- Take a large colander and line it with a muslin cloth or a clean cloth.
- Pour the homemade yogurt on the cloth and tie up the cloth.
- Place the colander on a vessel so that the whey can drip into the vessel.
- Refrigerate this for 3-4 hours to allow all the whey to drip.
- The resultant mixture is the strained yogurt/greek yogurt which is thick and has a rich creamy flavour.
Notes
If you are staying in a hot place like i do (Chennai), the yogurt should get done sooner.
Leave a Reply