Thick Yogurt Spread, AKA Strained Yogurt
Posted by Dena on April 29, 2011 in Breakfast, Condiments, Featured, Recipes, Special Projects
Tags: cheese, Yogurt, yogurt spread
This post is by Eat With Me contributor Dena. Visit Dena’s blog for more awesome recipes and food thoughts!
Photo Credit: Bagel
Probiotics. Lactobacillus acidophilus. Lactobacillus bifidus. Snuffaluffagus. What happened to yogurt just being yogurt, and eating it because it tastes good? Sometimes I try to force myself to eat the stuff with fruit or granola for breakfast, but something about cold wet mush first thing in the morning makes me want to vom dot com. But it turns out that by straining yogurt until it gets super thick—like a farmers type cheese, makes it an excellent spread for bagels or bread, and goes well with honey or jam. Or for a more savory meal, chives, or really, just about anything, makes it a more friendly breakfast component for peeps like me.
Thick Yogurt Spread aka Strained Yogurt
Ingredients:
1 quart whole milk yogurt*
Directions:
- Line a medium to large mesh sieve with a large coffee filter, or heavy-duty paper towel like Viva (my favorite) and set over a large bowl.
- Scrape the contents of yogurt into mesh-lined sieve and go do something else for a few hours. You can refrigerate the yogurt if it’s a hot day, or if you’re going to let it strain overnight, otherwise, it can be left out—it’ll just keep yogurting.
- Once the yogurt is at the desired spreadable consistency, plop into a Tupperware (I say plop on purpose, because if you try to scrape, a lot of yogurt will get left behind—if you somehow manage to lift up the entire blob and plop, the yogurt mostly sticks together and results in less waste).
- What about all they whey left behind? You can supposedly use it in soups and to cook beans, or just drink it. If you have a garden use it to water your plants.
*Non or low fat yogurt results in a wimpy flavorless spread. And it’s not like you’re going to eat the whole quart in one sitting so you may as well go for the real stuff, just sayin’.
