Strain the mixture using a fine sieve or a cheesecloth -
lined strainer over a bowl.
Not exact matches
Do this by putting the yogurt in a cheesecloth
lined strainer that has been placed
over a large
bowl.
While the mixture gets cheesy,
line a mesh
strainer with cheese cloth or a thin, clean tea towel and place it
over a large
bowl.
Line a
strainer set
over a
bowl with cheesecloth and pour the blender mixture in.
I used to have to divide the yogurt into several coffee filter -
lined bowls over strainers to strain the full gallon of yogurt.
Strain yogurt using a cheesecloth
over a
bowl (if you don't have that, a
strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.
Transfer the mixture into a sieve or
over a
strainer lined with cheesecloth, and place it
over a
bowl to catch the liquid.
Puree it, then either use cheesecloth to squeeze out as much clear liquid as you can, or set it in a cheesecloth -
lined mesh
strainer over a
bowl for the excess water to trickle out — for at least 4 hours.
I set a
strainer over a
bowl and
lined it with a coffee filter.
Line a
strainer with some cheesecloth or a large paper towel and set
over a
bowl.
Put the yogurt into a
strainer lined with apaper towel and place
over a
bowl to drain and thicken for 20 minutes.
Transfer to a cheesecloth -
lined fine mesh
strainer placed
over a large
bowl.
Place a
strainer lined with 4 layers of cheesecloth (or a few layers of coffee filters)
over an empty
bowl.
Pour the mixture through a cheesecloth -
lined strainer over a medium
bowl.
Strain the yogurt: If using regular yogurt, place it in a fine mesh
strainer lined with cheesecloth set
over a
bowl to drain for 20 to 30 minutes.
Place large
strainer over bowl, and
line with triple layer of cheesecloth.
Line a fine
strainer with a few layers of cheese cloth and position the
strainer over a large
bowl.
Line a
strainer with a dampened cheesecloth, add the yogurt and place
over a
bowl.
Empty them into a
strainer lined with a tea towel, cheese cloth, or nut milk bag,
over a large
bowl and let the excess liquid drain for 10 - 15 minutes.
To make yogurt cheese,
line a
strainer with cheesecloth and place
over a
bowl.
You will need a large
strainer that rests
over a
bowl.If you are using yoghurt, place 2 quarts in a
strainer lined with a tea towel set
over a
bowl.
Pour into the
strainer lined with a tea towel set
over a
bowl and cover with a plate.
To do this, place the yogurt in a fine mesh
strainer that has been
lined with cheesecloth or paper towels and rest it
over a
bowl.