Thick, creamy, smooth and silky greek yogurt make the best savory dips, yogurt fruit dips, and cream cheese frostings. For best results, make homemade yogurt in the best yogurt machine on the planet by Luvelle {my opinion}. Then for extra thick greek yogurt, pile it onto thick, luxurious, organic cheesecloth to drain away all the excess whey.
The result is extra creamy, extra thick, and extra spreadable yogurt.
Greek yogurt is a really thick yogurt that is more tart than regular yogurt. It’s thickened by draining or dripping out the excess whey.
I make all my own yogurt so it’s packed with powerful beneficial bacteria and has as little lactose as possible. It’s great for your gut and tastes delicious!
Why You’ll Love Thick Greek Yogurt
Thick and creamy mouthfeel with a silky smooth finish.
Tart taste that your body will love.
Versatile for recipes, it can be used as a replacement in many recipes.
Used as a base for cream cheese type frostings, savory dips, and sweet fruit dips.
How to Make Thick Greek Yogurt
First, I make homemade yogurt in my new favorite yogurt machine, the Luvelle. Then after I refrigerate it for 8 hours, I drain off the excess whey.
If you’re just eating the yogurt in smoothies, a smoothie bowl, or just plain in all it’s homemade glory. The yogurt minus the straining is delicious and perfect.
But, if you want an even thicker yogurt to use for other types of recipes, then straining off the why will give you an extra thick yogurt.
The yogurt can become as thick as cream cheese.
Straining off the excess whey is done by piling the yogurt into a fine mesh strainer that is lined with cheesecloth.
I then place the greek yogurt filled mesh strainer in the fridge over a larger bowl, with a lid or a plate over it to protect it while it drips away.
Tips for Making the Best Thick Greek Yogurt
Use half and half to make the greek yogurt. It will create a really thick yogurt to use as your base.
Make sure to use the highest quality ingredients you can afford.
Drip it long enough to make it as thick as you want your end result to be. If you want to make cream cheese frosting, then drip the greek yogurt until it is as thick as the cream cheese.
If you plan on adding a lot of honey, then make sure it’s extra thick. That way it will stay thick when you’re frosting your cake or cupcakes.
How to Store Thick Greek Yogurt
Store the thick greek yogurt in an airtight container for up to two weeks.
I do store thick greek yogurt in the freezer in the form of Yogurt Bark or Protein Frozen Yogurt Bars.
I’ve never tried storing just the greek yogurt and using it again.
Typically I make a frozen yogurt dessert and freeze that for a week. They don’t last much longer in my family!
Thick, creamy, smooth and silky greek yogurt make the best savory dips, yogurt fruit dips, and cream cheese frostings. For best results, make homemade yogurt in the best yogurt machine on the planet by Luvelle {my opinion}. Then for extra thick greek yogurt, pile it onto thick, luxurious, organic cheesecloth to drain away all the excess whey. The result is extra creamy, extra thick, and extra spreadable yogurt.
Ingredients
Scale
3 cups of Greek Yogurt
Honey, optional
Vanilla, optional
Sweet Spices, optional
Savory Spices, optional
Instructions
Make or purchase 3 cups of Greek Yogurt
Line a mesh strainer with thick cheesecloth
Place the mesh strainer over a medium to large sized mixing bowl, it must be able to float over the. top of the bowl so it’s not touching the bottom
Scoop the greek yogurt into the cheesecloth
Cover with a lid or a plate
Let strain for 3-4 hours or until desired consistency
Add spices to make your yogurt dip for a savory experience
Add honey and spices to make a yogurt fruit dip for a sweet experience
Add honey, vanilla, and natural food coloring to make a cream cheese frosting for your favorite cakes and cupcakes
I'm a simple, healthy, tasty recipe creator. I started cooking delicious recipes for healthy living when I was working on healing my gut, and discovered a world of yumminess I never knew existed. I now dream about new concoctions, and cook almost every day. I love sharing my passion for eating good food with you.
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cheryl | FOOD IN THE MAKING
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