Greek Strained Almond Yogurt
Strained Almond Yogurt is simply Greek Yogurt. I prefer to ‘Greek’ my own yogurt. I also like to make my own yogurt, but I am not yet an expert so that will be a blog for another day. Straining a quality store-bought yogurt is a fast and economical method to have a versatile creamy yogurt. Make sure to buy a plain plant-based yogurt, not one with any added sugars. Strained Almond Yogurt is the perfect consistency to use in lieu of sour cream, or with fruit and oats for a breakfast parfait, or whipped with maple syrup as a delicious topping for dessert or fresh fruit as a treat. Minimize dairy on the Mediterranean Diet. Using a plant-based yogurt is ideal.
Why Greek Your Own Yogurt?
My grocery store rarely has Greek Almond Yogurt. When it is available it is twice the price of regular almond yogurt which is why I strain it myself. It also tastes better! You can strain your yogurt in as little as an hour, but the longer you let it strain, the richer it will be. I typically strain my almond yogurt for 2 days and the results are a creamy, almost butter-like consistency. I enjoy the Kite Hill brand of almond yogurt.
How easy is it to Strain Yogurt?
I bought a fancy nut-bag to make my own yogurt. I also have cheesecloth and all sorts of contraptions. The easiest method is to use a couple of disposable coffee filters, a small strainer, and a glass bowl that is a couple of inches deeper than the strainer. The strainer should fit onto the rim of the bowl evenly without falling inside. Because I strain my yogurt for two days, I wrap it tightly with plastic wrap and then fit a lid onto the bowl and put it into the fridge.
I always have Greek Strained Almond Yogurt on hand. It is a five minute Vegan Tzatziki dip if a friend stops over. Heaping dollops of strained almond yogurt mixed into spicy tomato sauces create a creamy texture. There is always a container of strained yogurt and one straining in my fridge. I usually have an opened container of almond yogurt on standby. Once opened, after straining, the yogurt will keep 3-5 more days in an air-tight container in the refrigerator.
The liquid left in the bottom of the bowl is acid whey. Acid whey can replace milk or buttermilk in baked goods. Whey is used to make ricotta. I am excited to experiment making a vegan ricotta.
