Best 2 Drained Yogurt Recipes
**Yogurt, a versatile dairy product, forms the base for a variety of delectable dishes, both sweet and savory. Strained yogurt, also known as Greek yogurt, is a thicker, creamier version that packs a protein punch and lends itself to numerous culinary creations. This curated collection of recipes showcases the versatility of drained yogurt, offering options for breakfast, lunch, dinner, and even dessert. From luscious yogurt parfaits and refreshing tzatziki sauce to flavorful yogurt-marinated chicken and creamy yogurt-based pasta sauce, this article has something for every taste bud. Embark on a culinary journey that celebrates the tangy goodness of strained yogurt.**
Here are our top 2 tried and tested recipes!
SHRIKHAND (SWEET STRAINED YOGURT)
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
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
AUTHENTIC HOMEMADE YOGURT
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!
Provided by Sherylann Hope Sharoian
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 8h45m
Yield 10
Number Of Ingredients 4
Steps:
- On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
- Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
- Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
- Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
- Refrigerate yogurt several hours or overnight to chill completely.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 10.5 g, Cholesterol 113.9 mg, Fat 33.3 g, Protein 7.9 g, SaturatedFat 20.4 g, Sodium 106.3 mg, Sugar 5.2 g
Tips:
- Choose the right yogurt: Opt for plain, whole-milk yogurt to ensure a thick and creamy texture. Greek yogurt can also be used, but it may result in a slightly thicker consistency.
- Use cheesecloth or a fine-mesh strainer: This will help separate the whey from the yogurt effectively. If you don't have cheesecloth, you can use a clean kitchen towel or a coffee filter.
- Drain the yogurt for the desired consistency: The longer you drain the yogurt, the thicker it will become. For a thick and spreadable yogurt, drain it for at least 6 hours or overnight. For a thinner, pourable yogurt, drain it for a shorter period, such as 2-3 hours.
- Flavor the yogurt: Once the yogurt is drained, you can add various flavors to enhance its taste. Consider adding fresh herbs, spices, fruits, or honey. You can also use flavored syrups or extracts.
- Store the yogurt properly: Drained yogurt can be stored in an airtight container in the refrigerator for up to 2 weeks. It's best to consume it within a week for the freshest flavor and texture.
Conclusion:
Draining yogurt is a simple and versatile technique that allows you to create a variety of delicious and nutritious yogurt-based dishes. Whether you prefer a thick and creamy yogurt for spreading on toast or a thinner, pourable yogurt for smoothies and sauces, draining yogurt gives you complete control over the consistency and flavor. Experiment with different flavors and applications to discover the many culinary possibilities of drained yogurt. Enjoy the creamy goodness of homemade drained yogurt and explore its endless culinary uses!
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