Cooking for Oscar » Amines » Strained Yogurt and Tzatziki

Strained Yogurt and Tzatziki

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I’ve wanted to try straining my own yogurt for some time now.  I’m not sure why, curiosity I guess!  But then what to do with the yogurt?  A little bit of research and I discovered that “Greek Yogurt” is actually strained yogurt, so I could turn my natural yogurt from the Easiyo maker into Greek yogurt – and make tzatiki.  The yogurt was lovely and thick and I used the whey instead of milk in baking, which added a yogurty flavour..

 

Greek Yogurt (strained from natural yogurt)

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Greek Yogurt (strained from natural yogurt)
Prep time 12 hours
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Moderate Chemical
Meal type Ingredient, Savoury Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Website The Shiska in the Kitchen
Making greek yogurt by straining plain natural yogurt

Ingredients

  • Plain natural yogurt
  • A thin clean tea towel (or piece of cheesecloth or muslin)
  • Colander or strainer
  • Bowl (large enough to sit the colander/strainer in)
  • String

Directions

1.
Get all your equipment together.
Equipment for straining yogurt.
2.
Line the colander or strainer with the tea towel cheesecloth / muslin and place the colander/strainer over the bowl. Place the yogurt into the middle of the cloth
Making Strained Yogurt
3.
Bundle up the sides, tying it off with string at the top.
Making Strained Yogurt
4. Place the bowl into the fridge and check after one hour to make sure the liquid that is dripping into the bowl is thin and not too white. It should be slightly milky, with no chunks of white in it. If it has chunks of white the cloth is too thin.
5.
The longer you leave the yogurt to strain the thicker it will be. To make Greek yogurt from plain yogurt, strain 12 to 48 hours. Check the consistency every 12 hours and stop straining when you reach a consistency you like.
Making Strained Yogurt
6.
Once the yogurt has strained enough, tip it from the cloth into a bowl or container. Store in an airtight container in the fridge.
The liquid in the bowl (whey) can be saved and used in baking when milk is called for. Store it in a sealed glass jar for up to 6 months, but get rid of it if it smells off.
Strained Yogurt and Whey

Note

Moderate Amines, Low Salicylates, Low Glutamates

I use Easiyo Natural Skimmers yogurt to make my plain natural yogurt.  The quantity of the yogurt reduces due to the straining,  400 ml of yogurt strained for 24 hours gave me 200 ml Greek yogurt.

 “Fresh yogurt, natural, plain or vanilla” is listed in the 2011 version of the RPAH Elimination Diet Handbook as low chemical. The previous 2009 version listed “Yogurt” as moderate in Amines. The definition of “fresh yogurt” in the 2011 version is not clear.  All recipes on this site use the moderate amines rating for yogurt. If you are using fresh yogurt then the amine level may be low.

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Tzatziki

Print recipe
Tzatziki
Serves 6
Prep time 15 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Glutamate Challenge, Gluten Free, RPAH Elimination Diet - Moderate Chemical
Meal type Appetizer, Lunch Box, Savoury Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Picnic
Easy tzatiki dip recipe.

Ingredients

  • 200ml greek yogurt (refer to notes for straining your own)
  • 1 1/2 teaspoon lemon juice substitute (Refer to recipe)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 200g cucumber (peeled and diced)

Directions

1. Add the cucumber to a food processor and process until pureed. Add the salt and combine through.
2. Strain the cucumber through a sieve and discard the liquid.
3. Transfer the cucumber to a medium sized bowl, add the remaining ingredients and mix well.

Note

Moderate Salicylates, Moderate Amines, Low Glutamates

Refer to the basics page for lemon juice substitute.

Greek yogurt can be made from plain natural yogurt by straining it.

 

 “Fresh yogurt, natural, plain or vanilla” is listed in the 2011 version of the RPAH Elimination Diet Handbook as low chemical. The previous 2009 version listed “Yogurt” as moderate in Amines. The definition of “fresh yogurt” in the 2011 version is not clear.  All recipes on this site use the moderate amines rating for yogurt. If you are using fresh yogurt then the amine level may be low.

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