One cup of regular yogurt yields about 1/2 cup of thick, Greek-style yogurt. To make yogurt cheese, start with a yogurt that has no added gelatin, starch, or pectin, because these ingredients keep the yogurt from draining as well. Strain the yogurt until it’s about as thick as cream cheese, 12 to 24 hours. If you think you’ll frequently strain yogurt at home, consider getting a yogurt strainer, like the Cuisipro Donvier strainer shown at right. It consists of a covered plastic container ...
http://www.finecooking.com/article/how-to-strain-yogurt-at-home
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Here's everything you need to know about the process, including a recipe with specific measurements. Step 1: Clean Your Tools. Before you get started, clean your tools, containers, utensils, and work surfaces, so there are no rogue bacteria floating around to compete with the good variety in the yogurt culture.
https://www.epicurious.com/archive/howtocook/primers/homemade-yogurt-how-to
Strain the yogurt until it’s about as thick as cream cheese, 12 to 24 hours. If you think you’ll frequently strain yogurt at home, consider getting a yogurt strainer, like the Cuisipro Donvier strainer shown at right. It consists of a covered plastic container fit with a specially designed mesh strainer that efficiently drains yogurt. It’s easy to fit in the refrigerator, and it protects the yogurt from picking up odors in the fridge. They are available online at Amazon.
http://www.finecooking.com/article/how-to-strain-yogurt-at-home
The solution is to drain the yogurt in a sieve lined with cheesecloth or a clean, lint-free dish towel in the refrigerator overnight until the yogurt becomes thick and creamy-looking. Related
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The Ammiratis recommend that you begin to taste the mixture hourly after the first four or five hours; the yogurt will get a bit more acidic as it matures, so stop incubating shortly before it reaches the acidity you like.
https://www.epicurious.com/archive/howtocook/primers/homemade-yogurt-how-to
To strain regular yogurt to a Greek yogurt consistency, set a fine sieve lined with cheesecloth, a coffee filter, or a plain white paper towel over a bowl and spoon plain whole-milk yogurt into the sieve. Refrigerate and allow the liquid to drain off for two hours. One cup of regular yogurt yields about 1/2 cup of thick, Greek-style yogurt. To make yogurt cheese, start with a yogurt that has no added gelatin, starch, or pectin, because these ingredients keep the yogurt from draining as well. Strain the yogurt until it’s about as thick as cream cheese, 12 to 24 hours. If you think you’ll frequently strain yogurt at home, consider getting a yogurt strainer, like the Cuisipro Donvier ...
http://www.finecooking.com/article/how-to-strain-yogurt-at-home
How To Drain yogurt. Yogurt makes a healthy and delicious addition to dips, sauces and soups, but sometimes it can make a recipe taste watery. The solution is to drain the yogurt in a sieve lined with cheesecloth or a clean, lint-free dish towel in the refrigerator overnight until the yogurt becomes thick and creamy-looking. Yogurt makes a healthy and delicious addition to dips, sauces and soups, but sometimes it can make a recipe taste watery.
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https://snacks.wonderhowto.com/how-to/drain-yogurt-81316/
To strain, spoon the yogurt into a cheesecloth-lined colander set over a bowl and allow it to drain for one hour and up to a day in the refrigerator. The longer the yogurt is drained, the thicker the final consistency will be; if luscious Greek-style yogurt is your goal, let the yogurt drain overnight. Step 3: Cool It Back Down
https://www.epicurious.com/archive/howtocook/primers/homemade-yogurt-how-to
how do you drain yogurt
Drain the yogurt in a sieve lined with cheesecloth or a clean, lint-free dish towel in the refrigerator overnight until the yogurt becomes thick and creamy-looking.