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Fermented milk from Greece
Greek strained yoghurt is plain yoghurt hung in cloth until much of its whey drips away. At home the yoghurt drains for 2–4 hours in the fridge; dairies use a separator or ultrafiltration. Codex counts it as a concentrated fermented milk, with at least 5.6 % protein.
| Milk1 quart (about 0.95 L) | The tested recipe uses 1 % low-fat milk; whole or 2 % milk also works[illinois] |
| Plain yoghurt with live cultures, as starter2 tablespoons | Use within 5–7 days if it comes from your own last batch[illinois] |
| Nonfat milk powder¼ cup (optional) | Stirred into skim milk before heating for a thicker yoghurt[illinois] |
| Starter | previous batch of yoghurt or a yoghurt starter (home recipe) | starter culture of S. thermophilus and L. bulgaricus (dairies) |
Total time across the recorded steps: 8 h – 14 h
What changes: Heat reduces stray bacteria and readies the milk protein to set
Dairies hold yoghurt milk at 90–95 °C for 5 minutes (Tetra Pak).
Microbes at work in this step
competing bacteria reduced
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Greek strained yoghurt is plain yoghurt hung in cloth until much of its whey drips away. At home the yoghurt drains for 2–4 hours in the fridge; dairies use a separator or ultrafiltration. Codex counts it as a concentrated fermented milk, with at least 5.6 % protein. Made in 5 steps over 8 h – 14 h. The longest step, incubate until set, takes 6–10 h (University of Illinois Extension 2024) and runs at 42–46 °C (University of Illinois Extension 2024). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 6–10 hReported[illinois] | Incubate until set |
|---|---|---|
| Temperature | 42–46 °CReported[illinois] | Incubate until set |
Greek strained yoghurt is ordinary yoghurt with much of its whey drained off, so its protein rises to at least 5.6 %. Labneh is strained further and salted. Greek-style yoghurt that is not strained is thickened with added milk solids or stabiliser instead.
Use pasteurised milk; US yoghurt must reach pH 4.6 or lower within 24 hours of filling (21 CFR 131.200). BC guidance says to strain under refrigeration, and to discard batches that miss pH 4.6. Keep it at 4 °C (40 °F) or colder.
Hazards the sources name: Spore-forming bacteria from the milk, if cooling to the culture temperature is slow.
Every number is labelled with how it is known. How this atlas is made
Codex lists Stragisto (strained yoghurt) with labneh, ymer and ylette as traditional concentrated fermented milks. In Greece strained yoghurt is traditionally made from sheep's milk, and Fage began straining cow's-milk yoghurt there for industrial production in 1975 (Wikipedia). Dairies drain the whey with a nozzle separator or by ultrafiltration (Tetra Pak).
