Dripped Yogurt {Greek style}
Dripped yogurt—also called strained or Greek yogurt—is thick yogurt that’s had a lot of its moisture dripped out of it. I use dripped yogurt whenever a recipe calls for Greek yogurt, or when I want to reduce the amount of moisture added to a recipe. It also makes an excellent substitute for cream cheese or farmer’s cheese (pot cheese).Dripping the yogurt for just a short time, say 30 minutes, will give you Greek-style yogurt. Dripping it longer—at least 6 hours—will give you yogurt with a cream-cheese consistency. Once you have cream cheese, you can add salt and herbs to create a tasty dip or a spread for sandwiches.
Servings: 1 cups
Ingredients
- 2 cups yogurt
- bowl to catch the dripping liquid whey
- strainer of some kind mesh strainer or colander
- paper towel cheese cloth, or coffee filter
Instructions
- Set a mesh strainer or colander over a bowl to catch the dripping liquid from the yogurt (whey). Line the strainer with cheesecloth, a coffee filter, or a few sheets of paper towels.
- Place the yogurt in the lined strainer. Let it drip for at least 30 minutes, or up to at least 6 hours for cream cheese consistency. You don’t need to refrigerate the dripping yogurt, but I tend to do so in case I don’t use it right away.
- Cover and store in the refrigerator for up to a few weeks.
