Apr 25 | Written By Sabrina Huizar
There’s something quietly powerful about making yogurt at home. It’s humble—just milk and a little culture—but the transformation feels kind of magical. Still, the real magic happens when you take that homemade yogurt and strain it.
Strained homemade yogurt has a whole different personality. It’s thicker, creamier, richer—something between a spread and a spoonful of heaven. Whether you’re going for Greek-style, labneh, or just your own perfect consistency, here are three ways I’ve strained yogurt in my own kitchen, all using simple tools and a bit of patience.
Why Strain Homemade Yogurt?
Before we dive in, let me say this: homemade yogurt is already a win. But straining it? That’s when it levels up. You concentrate the flavor and protein, thicken the texture, and create a kind of blank canvas that works in both savory and sweet dishes. Plus, when you make your yogurt from scratch, you control every step of the process—from the milk you use to the final consistency. No stabilizers. No fillers. Just good food.
Method 1: The Classic – Cheesecloth & Time
This was the first method I ever tried, mostly because I had cheesecloth on hand from a jam-making experiment. I placed a fine-mesh strainer over a bowl, lined it with a few layers of cheesecloth, and spooned in my homemade yogurt while it was still fresh and slightly warm.
I let it sit in the fridge for a few hours (sometimes overnight if I wanted it really thick). The whey trickled out slowly, and what I was left with was something tangy, rich, and incredibly satisfying.
Tips:
• Make sure the strainer isn’t sitting in the whey—elevate it a bit if needed.
• Don’t toss the whey! It’s great in bread dough, smoothies, or even in soup stock.
Method 2: The Nut Milk Bag Shortcut
Eventually, I invested in a nut milk bag. Honestly, this method is kind of a dream for straining yogurt. You pour your yogurt into the bag, cinch it up, and hang it over a bowl or sink to drain. It’s fast, efficient, and easy to clean.
This method is perfect if you make larger batches of yogurt like I do (I usually make about a gallon at a time). You can even gently squeeze the bag if you’re impatient, though I like to let gravity do its thing.
Why I Love It:
• It’s reusable and easy to wash.
• The yogurt comes out unbelievably smooth.
• Great if you’re into zero-waste kitchen habits.
Method 3: Coffee Filter in a Pinch
Let’s say you’re out of cheesecloth and you don’t have a nut milk bag. Don’t worry—this has happened to me more than once. I’ve used coffee filters inside a small strainer or colander. Surprisingly effective!
It works best for smaller batches, maybe a cup or two of yogurt at a time. It’s not the fastest, but the end result is beautifully silky. I love using this for a quick, thick yogurt to mix with honey and cinnamon for a snack.
Note:
• Stick with unbleached filters if you can.
• Don’t overfill the filter—it might tear.
Some Final Thoughts From My Countertop
Straining homemade yogurt isn’t about perfection—it’s about preference. Some days I want something barely thicker than regular yogurt to spoon over granola. Other days I want a dense, creamy spread to slather on toast with a drizzle of olive oil and za’atar. That’s the beauty of doing it at home: you get to decide.
I also love the rhythm of it—the way it fits into the flow of the day. You heat your milk, add your culture, let it sit, then strain it at your own pace. It’s slow food in the best way.
So if you’ve got a jar of homemade yogurt sitting in your fridge right now, go ahead—try straining it. Use what you have. See what happens. You might end up with something even better than you expected.
And if you do? Let it be the start of a new little kitchen ritual.
Stay tuned—and stay cultured.
