Best Strained Yogurt Recipes

SHRIKHAND (SWEET STRAINED YOGURT)

Shrikhand (Sweet Strained Yogurt) image

Shrikhand is a creamy yogurt-based dessert from western India made simply by straining yogurt and sweetening it. The yogurt is traditionally strained by pressing it between newspaper (to soak up extra whey), but if you can find thick, full-fat Greek yogurt at the grocery store, then the process is even simpler: Hang it in a mesh strainer over a bowl for a day, and let the excess whey drip out. You can substitute slivered almonds for pistachios, if that's more your speed, or even skip the nuts altogether for a smooth shrikhand flavored only with sugar, cardamom and a celebratory sprinkle of saffron threads.

Provided by Tejal Rao

Categories custards and puddings, dessert

Time P1DT10m

Yield Serves 6 to 8

Number Of Ingredients 5

Ingredients

32 ounces plain full-fat Greek yogurt
1 1/2 cups loosely packed confectioners' sugar
1 cup roasted unsalted or lightly salted pistachios, roughly chopped, plus ⅓ cup for garnish, roughly chopped
1 teaspoon saffron threads, finely chopped, plus a pinch for garnish, finely chopped
1/4 teaspoon cardamom powder

Steps:

Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.
Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 53 milligrams, Sugar 26 grams

SHRIKHAND (SWEET STRAINED YOGURT)

Shrikhand (Sweet Strained Yogurt) image

Shrikhand is a creamy yogurt-based dessert from western India made simply by straining yogurt and sweetening it. The yogurt is traditionally strained by pressing it between newspaper (to soak up extra whey), but if you can find thick, full-fat Greek yogurt at the grocery store, then the process is even simpler: Hang it in a mesh strainer over a bowl for a day, and let the excess whey drip out. You can substitute slivered almonds for pistachios, if that's more your speed, or even skip the nuts altogether for a smooth shrikhand flavored only with sugar, cardamom and a celebratory sprinkle of saffron threads. Featured in: When It's Too Hot For Cooking, Try Yogurt For Dessert.

Provided by @MakeItYours

Number Of Ingredients 5

Ingredients

Shrikhand is a creamy yogurt-based dessert from western India made simply by straining yogurt and sweetening it. 32 ounces plain full-fat Greek yogurt
1 1/2 cups loosely packed confectioners' sugar
1 cup roasted unsalted or lightly salted pistachios, roughly chopped, plus 1/3 cup for garnish, roughly chopped
1 teaspoon saffron threads, finely chopped, plus a pinch for garnish, finely chopped
1/4 teaspoon cardamom powder

Steps:

Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.
Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).

STRAINED GREEK YOGURT

Strained Greek Yogurt image

How to make Strained Greek Yogurt

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

Breakfast
How to Make Greek Yogurt at Home
Men's Journal on Yahoo Men's Journal on YahooFebruary 11, 2016
(Photo Courtesy of Getty Images)
There are compelling reasons to eat Greek yogurt, which, truth be told, is really just strained yogurt. The straining removes whey liquid, endowing the yogurt with a thicker texture, fewer sugars, and less lactose than regular, unstrained yogurt. The
Related: The 8 Healthiest Yogurt Toppings
But some commercial strained yogurts are plied with gelatin and other thickeners, refined sugar, preservatives, and artificial colors or flavorings. In the U.S., almost all are made with cow's milk. Plus, some are incredibly high in fat (think 10 p
To ensure you're getting the benefits of all-natural strained yogurt, consider making it yourself. Up the nutrition ante with the sheep's or goat's milk used in the Eastern Mediterranean, where yogurt first eased the human gut some 10,000 years
Related: The 10 Healthiest Foods for Your Gut
Leave your Greek yogurt plain and let it speak for itself - the way folks do on Crete, well known as the source of Greece's creamiest yogurt, made from the milk of local sheep or goats who feed free range on the rocky hills. You could make tzatzi
Strained Greek Yogurt
(Makes 1 quart)
Make the base yogurt from scratch, or buy 2 quarts high-quality commercial yogurt and start straining at Step 5. Straining will reduce the volume by half; nonfat yogurt, by even more.
2 quarts milk, preferably sheep's milk
4-quart metal, heavy-bottom saucepan or enamel-coated Dutch oven
Candy thermometer
Large glass bowl
4 tablespoon yogurt starter with live cultures
Whisk
Large strainer (with front prongs so it can sit on bowl)
2 squares of cheesecloth or tea towel for straining

Steps:

Get out pan/Dutch oven and milk. You can use any kind of milk, from nonfat to full fat; sheep or goat milk produce the thickest yogurt and that's what's in strained yogurt in Greece. The cow's milk used in the U.S. produces thinner strained yogurt. For best results, the milk needs to be as fresh as possible.
Heat milk to scalding in saucepan or Dutch oven (preferable), just until bubbles form around edge. Do not boil. Remove from heat, and with candy thermometer, make sure it's 170°F-180°F. Cool about half an hour to 110°F-120°F, or until you can comfortably insert a finger - not below or the yogurt may not set well; not above or you'll kill the bacteria.
Whisk in starter with live yogurt cultures, including most of these: Bifidus, L. acidophilus L. bulgaricus, and S. thermophiles, and L. casei. The starter should be plain Greek yogurt from your previous batch, or very fresh plain commercial Greek yogurt with no additives and made from the same type of milk used in the current batch. You could also purchase freeze-dried yogurt start packets with live cultures. If your yogurt becomes thin and bland, you need fresher starter.
Put cover on Dutch oven. Set oven temperature to 100 degrees. If your oven does not have this setting, turn oven to low for a couple of minutes then turn it off; turn on pilot light. Wrap Dutch oven in thick towel. Place another towel on oven rack and sit wrapped Dutch oven on top. Close oven door and let the yogurt cultures incubate for six to 12 hours. Do not agitate yogurt during incubation - the cultures don't like it. But you could open the towel and peak in after eight hours; you're looking for a custardlike consistency; a cloudy whey liquid will have formed on top. If the yogurt is ready, remove it from oven and pour off liquid into glass container; you'll be left with plain yogurt. You can stop here and refrigerate this in small glass jars, or strain it to make Greek yogurt.
Strain the yogurt. Place large strainer over large glass bowl; line strainer with a couple layers of cheesecloth. Spoon yogurt into strainer. Much of cloudy whey liquid, which makes yogurt tart, will strain out immediately, then slow to drips. For naturally thick and creamy sheep's milk and goat's milk yogurt, you can stop here and refrigerate yogurt in large or small glass containers. Or place bowl and yogurt-filled strainer in fridge (necessary for cow's milk yogurt) for another two hours or so, and let it continue to strain and thicken. Discard whey liquid, or freeze in ice cube trays and use later as a nutritious milk substitute (it's packed with vitamin B12 and minerals) in smoothies or baked goods. Refrigerate your Greek strained yogurt for up to a week.