Greek yogurt, also known as Hung Curd, is made by straining out the whey, which gives it a luxurious texture and intensifies its flavour. It is creamy, wholesome, and perfect for both savoury and sweet dishes.
Making Greek yogurt at home is simple, economical, and healthier than most store-bought versions. Once you start making hung curd at home, you may never want to go back to store-bought versions again!
Why Make Greek Yogurt at Home?
- Thicker & Creamier Texture- Straining removes whey, leaving you with a rich, velvety yogurt.
- High in Protein- Has more protein content than regular yogurt.
- No added preservatives and sugar
- Budget-Friendly- Store-bought Greek yogurt can be pricey, but making it at home is extremely cost-effective.
Recipes where you can use Greek yogurt
- Dips & Dressings- tzatziki, garlic yogurt dip, and salad dressings
- Indian Recipes- kebabs, marinating paneer or chicken, and shrikhand
- Healthy Snacks- smoothie bowls, frozen yogurts and yogurt parfait
For the yogurt parfait and frozen yogurt recipes, check out my recipes for Fruity Yogurt Parfait and Blueberry Frozen Yogurt Pops.
sustainable bites
Instead of throwing away the leftover whey (liquid) from yogurt, add it to the dough for making chapatis, or use it to water your plants.
how to make greek yogurt?
step-by-step instructions
- Place a fine strainer over a deep bowl and line it with clean muslin or cheesecloth.
2. Pour yogurt into the centre of the cloth.
3. Gather the edges and tie them into a secure knot.
4. Keep a plate on the cloth containing yogurt to put pressure on it.
5. Refrigerate the setup (bowl with strainer and cloth) overnight to allow the whey (liquid) to drain out.
6. By morning, you should have thick, creamy yogurt with no whey remaining. If not, keep it for more time or squeeze it gently to remove the remaining whey.
7. Transfer the yogurt to a bowl once all the whey is drained out.
8. Store it in the refrigerator until you are ready to use it.
Another way to make Greek yogurt
You can also make Greek yogurt using a fine-mesh strainer easily available in the market.
- Open the lid and pour the yogurt into the strainer.
2. Close the lid and keep it in the refrigerator overnight or until the whey is drained out of yogurt.
3. Once all the whey is removed, transfer the yogurt to a bowl and refrigerate it until needed.
How to decide which method to choose?
Choosing the right tool = perfect Greek yogurt! Check out the pros and cons of a muslin cloth and a fine-mesh strainer before deciding which to choose.
Ingredients
Equipment
Method
- Place a fine strainer over a deep bowl and line it with clean muslin or cheesecloth.
- Pour yogurt into the centre of the cloth.
- Gather the edges and tie them into a secure knot.
- Keep a plate on the cloth containing yogurt to put pressure on it.
- Refrigerate the setup (bowl with strainer and cloth) overnight to allow the whey (liquid) to drain out.
- By morning, you should have thick, creamy yogurt with no whey remaining. If not, keep it for more time or squeeze it gently to remove the remaining whey.
- Transfer Greek yogurt to a bowl once all the whey is drained out.
- Store it in the refrigerator until you are ready to use it.
Notes
- 1 cup (260 g) of yogurt yields ½ cup (116 g) Greek yogurt.
- The thicker your starting yogurt, the creamier and thicker your Greek yogurt will be.
- Homemade yogurt set with full-fat milk gives the best results. Low-fat yogurt works too, but the texture will be less creamy.
- Keep the set-up inside the fridge to prevent yogurt from turning sour, especially in warm climates.
- Let the whey drip naturally. Pressing or squeezing the cloth can make the yogurt grainy.
- A fine muslin or cotton cheesecloth works best.
ask a question?
Got a doubt🤔 about making Greek yogurt or need help with a recipe? Drop your question in the comments below👇, and I’ll be happy to help😊!
