I've always made it with 1 % milk unless I plan on making SCD ice cream, then I use whipping cream or 1/2 and 1/2 (for ice cream I drip
the yogurt in a cheese cloth).
Wrap
the yogurt in a cheese cloth or other clean thin cloth and tie it over a bowl for about 2 hours or more to allow liquid to be drained (meanwhile, cook the beetroots).
Not exact matches
To the cook with the mess
in the cheesecloth, if you let the
yogurt drain longer, the part
in contact with the
cheese cloth will become very thick and then you can almost turn out the product
in a clump.
Get some full cream Greek
yogurt, and place it
in a muslin /
cheese cloth.
it's easy peasy with greek style
yogurt, just add the ingredients (sweetner, ginger, vanilla etc for sweet
cheese, or chives etc for savory), place
in a
cloth in a sieve and leave it overnight.
From draining blended almonds to make almond milk to draining
yogurt to make whey,
cheese cloths come
in quite handy for anything that involves draining solids (or straining liquids).
Ms Dashtaki was renting space
in the kitchen of an Egyptian restaurant where she and her father, «like elves before and after their working hours», lovingly cultured their
yogurt under a blanket, then drained it through a certain kind of
cheese cloth, then stirred it for hours, and so forth.