Aglaia Kremezi

Drained Yogurt

Yiaourti Stragisto

Preparation info
  • Makes

    1 cup

    • Difficulty

      Easy

Appears in
The Foods of the Greek Islands
The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

  • About

SHEEP’S MILK yogurt is sweeter and creamier than cow’s milk yogurt. Drained regular yogurt is a good approximation. I never discard the slightly sour but very tasty liquid left in the bowl after draining the yogurt; it adds flavor to vegetable stews and stocks. Keep it in a jar or, better yet, freeze it to use when you need it.

Ingredients

  • 1⅔ cups plain whole-milk yogurt

Method

Line a strainer with cheesecloth and set it over a large bowl. Add the yogurt, cover with plastic wrap and let drain overnight in the refrigerator.