Recipe by Elainia
Thick, creamy, the consistency of soft cream cheese. This works with low fat yogurts too! The ingredients look funny because it wouldn't accept only one ingredient but it would accept a coffee filter as an ingredient, lol.
Top Review by Sheri Lou
Thank you for this awesome idea, Elainia! I used a basket-style paper coffee filter and it works like a charm with my little strainer. For the best flavor and texture, I'll use either Brown Cow Cream Top Plain Yogurt or Stonyfield Plain Cream Top Yogurt. I let mine strain for about 3 hours in the fridge. I also drink the whey (the liquid left in the bottom of the bowl) mixed in a smoothie, juice or a little honey. It's super-high in protein and good probiotics.
- 453.59 g container plain yogurt (low fat, no fat, whole milk, any of them are fine)
- 1 coffee filter
Directions See How It's Made
- This will look like a lot of yogurt but will reduce to about 1/3 overnight, so don't be dissuaded by the amount!
- Take a wire mesh strainer, place over a bowl and line with either cheese cloth or a coffee filter (I prefer coffee filters).
- Pour yogurt into lined strainer. Cover with plastic wrap and refrigerate overnight.
- In the morning, remove the plastic wrap and scoop out wonderfully creamy thick yogurt. Store as you would any yogurt.
- I find this is fine without sweetening, but you can also add a dollop of jam or some honey or fresh fruit when you serve it.