The secret to making yogurt like “STONES” lies in this spoon!

The “secret” to making thick, Greek-style yogurt, often described as “spoon-standing” or “like stones,” isn’t actually in a special spoon. It’s in the process of removing whey, which concentrates the yogurt. Here’s a breakdown:

The Real Secret: Straining Yogurt

• What is Whey? Whey is the liquid that separates from the yogurt solids during fermentation.
• Straining Process: Removing whey thickens the yogurt and gives it a denser, creamier texture.  

How to Make Thick Yogurt:

1. Make or Obtain Yogurt:
   • You can use store-bought plain yogurt or make your own using milk and a yogurt starter.  
2. Prepare the Straining Setup:
   • Line a strainer or colander with cheesecloth, a clean thin cotton cloth, or a coffee filter.
   • Place the strainer over a bowl to collect the whey.
3. Strain the Yogurt:
   • Pour the yogurt into the lined strainer.
   • Cover the yogurt and place it in the refrigerator.
4. Strain for Desired Thickness:
   • The longer you strain, the thicker the yogurt will become.
   • For a moderately thick yogurt, strain for 2-4 hours.
   • For a very thick, “spoon-standing” yogurt, strain for 6-8 hours or even overnight.
5. Store the Yogurt:
   • Once the yogurt has reached your desired thickness, transfer it to a container and store it in the refrigerator.
   • The collected whey can be used in smoothies, baking, or other recipes.  

Why a Spoon Doesn’t Matter:

• The spoon you use has no impact on the yogurt’s thickness.
• The thickness is solely determined by the amount of whey removed.

Tips for Success:

• Full-Fat Milk: Using full-fat milk will result in a richer, creamier yogurt.  
• Quality Starter: If making your own yogurt, use a high-quality yogurt starter.
• Patience: Straining takes time, so be patient and allow the yogurt to thicken properly