Best 3 Drained Yogurt Recipes
Drained yogurt, also known as Greek yogurt, is a thick, creamy yogurt that has been strained to remove most of the whey. This process results in a yogurt that is higher in protein and lower in carbohydrates than regular yogurt, making it a popular choice for those following a healthy diet. Drained yogurt can be used in a variety of recipes, from savory dips and sauces to sweet desserts. Whether you're looking for a breakfast parfait, a healthy snack, or a creamy addition to your favorite dish, there are many delicious recipes that incorporate drained yogurt.
Check out the recipes below so you can choose the best recipe for yourself!
DRAINED YOGURT
Yogurt can be drained of much of its water content, resulting in a thick, creamy product known in the Middle East as labna (or labne). Drained yogurt is like a moist, fresh, tangy cheese (and is sometimes referred to as yogurt cheese), and makes a great spread or dip. In Turkey and the Middle East there are a number of dips and salad dressings that begin with drained yogurt, to which pureed garlic and chopped fresh herbs are added. It's mixed with chopped cucumbers for salads (coming up in these recipes), even mixed with chopped dried apricots for a sweet and tangy dip.
Provided by Martha Rose Shulman
Time 2h10m
Yield 1 cup
Number Of Ingredients 1
Steps:
- Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer and refrigerate for at least 2 hours and preferably 4 hours or longer. Transfer to a covered container and refrigerate. Serve as a spread, dip, as a topping for rice, or as the base for a salad dressing.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 17 grams
STRAINED YOGURT
Use this recipe to make our Tzatziki for Chickpea Fritters.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 1
Steps:
- Put yogurt in a cheesecloth-lined sieve placed over a bowl. Cover bowl; refrigerate at least 4 hours. Discard liquid.
LIME-VANILLA FROZEN YOGURT
Categories Dessert Kid-Friendly Quick & Easy Yogurt Lime Vanilla Summer Party Gourmet Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a cheesecloth-lined large sieve or colander set over a bowl drain yogurt, covered and chilled, 12 hours. Discard liquid in bowl.
- With a knife halve vanilla bean lengthwise and scrape out seeds. In a blender purée vanilla seeds, half of drained yogurt, and remaining ingredients. In a bowl stir together vanilla mixture and remaining yogurt.
- Transfer mixture to ice-cream maker and freeze. Transfer frozen yogurt to an airtight container and put in freezer to harden. Frozen yogurt may be made 1 week ahead.
Tips:
- Choose the right yogurt: Use plain, whole-milk yogurt for the best results. Greek yogurt is also a good option, but it will result in a thicker, tangier cheese.
- Drain the yogurt properly: The key to making drained yogurt is to remove as much whey as possible. This will result in a thicker, creamier cheese.
- Use cheesecloth or a fine-mesh strainer: Line a colander with cheesecloth or a fine-mesh strainer to drain the yogurt. This will help to remove any solids or impurities.
- Drain the yogurt for at least 6 hours: The longer you drain the yogurt, the thicker it will become. For a soft, spreadable cheese, drain the yogurt for 6-8 hours. For a firmer, more crumbly cheese, drain the yogurt for 12-24 hours.
- Flavor the yogurt before draining: You can flavor the yogurt before draining it to create a variety of different cheeses. Try adding herbs, spices, or fruit.
Conclusion:
Drained yogurt is a versatile and delicious cheese that can be used in a variety of recipes. It can be used as a spread, dip, or topping. It can also be used in baked goods, such as cakes, muffins, and cookies. Drained yogurt is a healthy and affordable alternative to traditional cheese. It is a good source of protein, calcium, and probiotics.
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