Homemade Strained Yogurt (Greek Yogurt) and Whey Beverage
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Using homemade or store-bought yogurt, separate the whey from the solids using a straining tool to create a rich, dense yogurt with the consistency of cream cheese. The strained whey is nutrient-rich and can be mixed into delicious drinks, making this perfect for those on weight loss or fitness regimens.
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🍳 Cooking Flow
Mix fresh milk with yogurt starter culture thoroughly. → Place into fermentation equipment (insulated container, fermentation oven, or rice cooker set to warm) and ferment for 8-10 hours until set. → Pour the set yogurt into a strainer or a pressurized filter, and refrigerate to strain for 12-48 hours. → Remove the concentrated strained yogurt and collect the nutrient-rich whey. → Serve plated with fresh fruits, granola, and honey.
Cooking Steps
Brief Cooking Order
Mix fresh milk with yogurt starter culture thoroughly. → Place into fermentation equipment (insulated container, fermentation oven, or rice cooker set to warm) and ferment for 8-10 hours until set. → Pour the set yogurt into a strainer or a pressurized filter, and refrigerate to strain for 12-48 hours. → Remove the concentrated strained yogurt and collect the nutrient-rich whey. → Serve plated with fresh fruits, granola, and honey.
Introduction
Using homemade or store-bought yogurt, separate the whey from the solids using a straining tool to create a rich, dense yogurt with the consistency of cream cheese. The strained whey is nutrient-rich and can be mixed into delicious drinks, making this perfect for those on weight loss or fitness regimens.
Step 1
【Homemade Plain Yogurt】 Pour some whole milk into a container, add a packet of yogurt starter, and stir well. Add the remaining milk up to the 1000ml mark and stir until combined.
Step 2
【Homemade Flavored Yogurt (Powder version)】 Add about half a container of cold drinking water to the designated cup. Pour in the entire packet of flavored yogurt powder, mix thoroughly until no lumps remain, then add water to fill the cup and stir lightly.
Step 3
【Fermentation Process】 Place the prepared milk or yogurt mixture into a fermenter. If using a non-electric insulated bucket, add boiling water to the outer container up to the indicated line, insert the inner cup, seal tightly, and let sit for 8-10 hours. Alternatively, use a microwave's fermentation setting (set to 40-45°C) or a traditional rice cooker's 'keep warm' function (place a steaming rack and some water inside, use chopsticks to leave a 5-10cm gap under the lid, and use only the warm setting—never switch to the heat/cook button).
Step 4
【Straining the Whey】 Pour the fermented yogurt into a dedicated straining box, a mesh sieve, or a container equipped with a filter bag, and transfer to the refrigerator to strain the whey. If using a container with a spring-press design, do not attach the spring initially; press the lid down and let it sit for about 6 hours. After some liquid has drained, install the spring to apply pressure to achieve an ultra-dense, 48-hour strained yogurt texture.
Step 5
【Collecting Whey and Yogurt】 Collect the strained whey (drink directly or mix with honey); remove the cream cheese-like strained yogurt left on the filter/sieve.
Ingredients List
Important Notes
💡 When making yogurt at home, it is recommended to use whole milk for a higher success rate and a richer, creamier flavor.
⚠️ When using the 'keep warm' function on a traditional rice cooker, the temperature is often quite high (over 50°C). Therefore, you must insert chopsticks between the pot and the lid to create a 5-10 cm gap for heat dissipation, maintaining the temperature at around 45°C. Never switch the rice cooker to the 'cook' setting.
✨ The strained whey (a yellow-green liquid) is packed with nutrients. Do not discard it; it tastes great when mixed with honey or maple syrup.
🔥 The longer the straining time (e.g., up to 48 hours with pressure applied), the firmer and denser the yogurt texture becomes, making it more similar to cream cheese.
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