For a more voluptuous texture, cookbook author Janet Fletcher drains her homemade yogurt to release some of the liquid (whey). Serve this yogurt with fruit and use it in recipes such as Harissa-Roasted Chicken with Chickpeas.

Janet Fletcher
This Story Originally Appeared On sunset.com

Gallery

Thomas J. Story

Recipe Summary

Yield:
1 1/2 to 3 cups (from 1 qt. yogurt) (serving size: 1 cup)
Advertisement

Directions

Instructions Checklist
  • Line a strainer with a double thickness of regular or synthetic cheesecloth (like reusable Plyban; getculture.com). Set strainer over a bowl and add yogurt. Cover and chill. Let drain 1 to 2 1/2 hours, depending on how thick you like it.

    Advertisement

Nutrition Facts

240 calories; calories from fat 54%; protein 14g; fat 14g; saturated fat 8.2g; carbohydrates 14g; fiber 0g; sodium 122mg; cholesterol 44mg.
Advertisement
Advertisement