What You Need to Know
Gravity-driven separation through porous medium (typically cheesecloth) removes liquid whey containing lactose, minerals, and water-soluble proteins while retaining casein micelles and fat globules. The process continues acid development as lactic acid bacteria remain active.
Converts standard yogurt into thicker, tangier products like labneh (25-30% protein) or Greek yogurt (10-15% protein) with enhanced spoon-standing ability and reduced lactose content.
Key Parameters
Temperature
10°C
4°C - 25°C
Time
12-24 hours
6 hours - 48 hours
Equipment
Cheesecloth (90-110 thread count)Chinois or colanderCold storage space
Steps
- 1.
Labneh balls (Levant): Creates moldable texture for olive oil preservation
- 2.
Skyr (Iceland): Traditional straining yields ultra-thick cultured dairy
The Science
Primary Reaction
Physical filtration (no chemical change)