About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

    • Ashley at ToriAvey.com says

      Hi Chris, Tori’s assistant Ashley here. In the photograph the yogurt is topped with olives, olive oil, and a sprinkle of dried sumac spice.

  1. mike says

    5 stars
    the only good tasting strained yogurt I could find was FAGE Trublend which they have stopped marketing.
    so I attempted to make my own with cinnamon and vanilla flavor. It was a real mess and total failure. Then searched and found your web site on the subject. Now I know what I was doing wrong and have started making some really good strained yogurt. Thanks.

  2. Deborah says

    Hi Tori,
    Thank you for posting the calories & carbs in strained full fat yogurt. I had goats for quite awhile, on my farm, and used goat milk to make my own yogurt and kefir. I cooked the yogurt for a VERY long time to reduce lactose and then strained it through a cheesecloth and actually used a “press” of sorts to further squeeze out the whey. Wow! A lovely cheese like product was rendered!
    Now I buy commercially prepared yogurt, low in carbs and calories, strain it the same way, however, don’t have accurate calories or carb count. I’ve searched on the web for such information and have been unsuccessful in finding either for strained yogurt or strained kefir (unsweetened of course and full fat as well or 2.5%, 3.5% & 4% milk fat) If i knew what percentage to reduce the calorie and carb after removing the whey, it would be so helpful. If you ever come across such info, please email me…. even with your busy schedule, I don’t have any expectations! I’m so very appreciative of the information you have shared!
    Warmly,
    Deborah

    • Tori Avey says

      So sorry, Deborah – the nutritional info on my recipes is auto-calculated, nutrition is not really my focus – but if I ever do come across that information I’ll be sure to post it here. If you find it first, be sure to comment back in case other readers are curious. 🙂

    • Justin says

      I ran into the same problem, I found that the nutrition information on the web for stained yogurt is all over the place.

      I figured out a more accurate way is to reverse engineer the nutrition information by starting with the nutrition information from your starting inputs.
      i.e. I use 2% milk and fortify it with heavy whipping cream.

      Measure the whey you strain off and subtract it from starting inputs.
      1 cup whey = 12.6 grams carbs, 2.0grams protein, 0.2grams fat.
      The more whey you strain off, the more you will be subtracting.

      Example: If you strain off 10 cups of whey, you’ll be subtracting 126 grams of carbs, 20 grams of protein, and 2 grams of fat from your starting inputs.

      Hope that helps,
      Justin

  3. Megan Black says

    I find the easiest way is to use a cone coffee filter right inside the cone. Then the whey goes into the pot. I also wet the filter thoroughly first so I do not lose any of the whey. I use a Melitta.

  4. Cyn says

    5 stars
    I tried a different kind of milk than usual for my Instant Pot yogurt (thanks, COVID-19, for making the usual brand scarce…grrrr). The yogurt came out really runny and my family wouldn’t touch it. Your instructions for straining were so easy to follow and used items that my self-quarantined kitchen had on hand. I used 2 layers of white Sparkle paper towels and, after about 3 hours in the refrigerator, I had a better texture and thickness to my yogurt than what we previously liked! Thanks!

  5. FD says

    5 stars
    Excellent write-up of the straining technique, thank you. My yogurt was initially pretty runny from the Instant Pot. I used 2 layers of paper towels (the Kirkland kind) in a steel mesh colander, and that was perfect: only clear liquid coming through, and the paper peeled off easily at the end.

    I (inadvertently) strained it for 15 hours, and I now have (unsalted) labné, not Greek yogurt, but it tastes great. Next time I’ll try straining at room temperature. Thank you!

  6. Harold Asikyan says

    Yes a great product. After the one or two days of straining you can then mix. a tsp of sweetner of your choice with. 1/2 tsp of kosher salt in the yougart and put into a cheese cloth of a few layers some plastic on top and weigh it down with a can or jar in the fridge for two more days and you will have a fantastic creamcheese type of product!

  7. Carey says

    5 stars
    Thank you for this blog post! I made yogurt in my Instant Pot and was straining it, but there was so much white liquid that went through I felt like I was wasting all the yogurt I was making. I was only using one layer of cheesecloth. Now, I am using a thin dishtowel. So appreciate all your instructions!

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