Strained Yogurt

You need to strain yogurt to remove lactic acid which can place a burden on the liver that has to convert it back into sugar.  Lactic acid is a byproduct of cellular metabolism through a process called glycolysis that the body uses when it can’t make normal energy with oxygen.  It reverts to glycolysis or fermentation, which produces a lot less energy and produces lactic acid as a byproduct.  If you have Greek yogurt, you can skip this recipe because the lactic acid has been removed and the yogurt is thick.   The more liquid like the yogurt, the more the need for straining.                            

CONTRIBUTED BY:  DODIE ANDERSON

EQUIPMENT
Fine mesh strainer
Fine mesh cheesecloth
Bowl
Storage container

INGREDIENTS
Plain yogurt

PREPARATION AND COOKING TIME
Prep time: 3 minutes 

Draining time:  overnight 

METHOD

1. Line a strainer with cheesecloth and place it into a bowl.

2. Scoop the yogurt into the lined strainer.

3. Allow the yogurt to drain overnight in the refrigerator.

4. The following day lift yogurt with cheesecloth off the strainer and gently shake the cheesecloth, removing the yogurt.

5. Store in a container in the fridge.

YIELD

Depends on the original quantity of plain yogurt you choose.

SERVING SUGGESTION
Enjoy the resulting thick yogurt with fresh fruit or honey.

STORAGE SUGGESTION

Keep refrigerated.