This thickened yogurt (Greek yogurt) is a tangy spread that you can use in place of sour cream or spreadable cream cheese (which often has added starchy thickeners). It’s great on toast, or use a dollop in soups and stews. Make sure to use a natural yogurt that doesn’t have any added starches or thickening agents and isn’t too runny!
- 1 large tub plain nonfat yogurt
Put the yogurt in a plastic strainer, and set the strainer in a larger bowl. Liquid will start to drip out of the yogurt and in to the bowl. (Metal strainers will work, but they tend to rust, so I don’t recommend them.)
Let sit in the refrigerator 8 hours or overnight.
Over time, liquid drips into the bowl. Remove the Greek yogurt from the strainer, and discard the liquid.