Straining yogurt drains excess water, making the yogurt super thick and creamy. In the March recipe for Honeyed Yogurt and Blueberry Tart with Ginger Crust, we call for yogurt to be drained overnight. Here's how to do it:
Line a mesh strainer with cheesecloth and set the strainer over a bowl. Scrape the yogurt into the cheesecloth-lined strainer and refrigerate overnight. Alternately, if you have a very fine mesh strainer, you can let the yogurt drain directly in the strainer with no need for the cheesecloth. Discard the water that collects in the bowl and use the thick yogurt as desired. Strained yogurt is great used as the base for dips and for breakfast. Straining low-fat or nonfat yogurt makes it taste more like the full-fat version-a good tip for healthy eating.