Not exact matches
I squeeze a lot of the juices out with the
back of a large spoon and then leave the bowl
in the fridge so the pulp can drip through the
strainer for a while without wasting...
I have a mesh
strainer and I just tilt the pan to pour out the water, catching any stray grains
in the mesh and then tapping them
back into the saucepan.
I rinsed it
in my fine mesh
strainer (
in small batches), pressing it against the mesh with the
back of a big spoon to squeeze the water out.
Transfer
back into a
strainer and toss
in olive oil.
I use chilled kefir
in the
strainer and leave it covered on the counter for 6 - 8 hours, remove the whey, and then place it
back in the refrigerator for another 24 - 48 hours depending on the desired consistency.