Traditional Dutch Hangop Yogurt – Thick and Creamy Like Greek Yogurt
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Hangop is a classic Dutch dessert or breakfast dish made by straining yogurt until it reaches a thick, creamy consistency. It’s typically served with fruit or sweet syrup and has a rich, tangy flavor. Think of it as a thick high-protein yogurt, similar to Greek yogurt.
“Hangop” plays on the Dutch words for “hang” and “up”. The name comes from the process of hanging the yogurt in a cloth or towel to drain the whey, which gives it that luscious, creamy texture.
When I was a little girl, my mom would hang yogurt in a pillowcase above the kitchen sink. I remember how strange it seemed the first time I saw it there, just hanging in the kitchen. But that evening, when we tasted the dessert she made, it all clicked, and I understood why she did it.
How to Make Hangop
This is not a recipe for making yogurt from scratch using bacterial yogurt starters and specialized yogurt-making equipment. I’m simply giving easy instructions on how to make an old-fashioned Dutch Hangop yogurt made from regular, store-bought full-fat yogurt. It is very similar to Greek or Turkish yogurt.
Continue below for the full recipe with ingredients and step-by-step instructions.
Making the creamy yogurt at home is easy and budget-friendly. If you want, you can purchase a special yogurt strainer, but you don’t have to. You can pour yogurt into a damp cloth set over a sieve and leave it to strain overnight in the refrigerator. The whey liquid slowly drips out, leaving a thickened yogurt that’s then mixed with a bit of sugar to taste.
Serving Suggestions
You can serve hangop with sugar, honey, or vanilla sugar. You can also customize it with many different toppings to turn it into your new favorite dessert or a good nutritious breakfast.
Topping Ideas:
- Fruits (fresh, canned, dried, or frozen)
- Fruit syrup
- Caramel, or chocolate sauce
- Muesli, cruesli, or cornflakes
- Crumbled cookies
- Nuts
For a sweeter touch, try serving this thick yogurt with a drizzle of Rose Syrup or Stroop Susu.
Dutch Hangop Yogurt
Dutch Hangop yogurt uses the "hang-it-up" method to make thick yogurt. This traditional recipe is super easy and delivers a creamy texture, similar to Greek yogurt.This recipe uses 1 liter of yogurt and will yield about 4-6 servings. Each serving is roughly 1/2 cup (120 ml), depending on how much liquid is strained out.
Ingredients
- 1 quart full fat yogurt
- vanilla sugar or regular sugar to taste
Instructions
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Rinse a clean tea towel or cheesecloth under the tap, wring it out, and lay it over a sieve or colander placed over a deep bowl.
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Pour the full-fat yogurt into the cloth. Cover with plastic wrap, a lid, or aluminum foil, and place it in the refrigerator.
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Let the yogurt strain for 6-8 hours, or overnight, until it reaches your desired thickness.
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Scoop the thickened yogurt into a clean bowl and stir in sugar or vanilla sugar to taste.
Notes
Keep leftover Hangop in an airtight container in the refrigerator for up to 3 days.Save the strained liquid (whey) to use in smoothies or baking.
Nutrition
Per serving (1)
- Calories
- 101 kcal
- Carbs
- 12 g
- Protein
- 8 g
- Fat
- 2 g
- Fiber
- 0 g
- Sugar
- 12 g
- Sodium
- 106 mg
Recipe by Deborah Green
