Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 when i make my yogurt i incubate it only for 4 - 6 hours. as a starter i typically just use a store bought plain yogurt at about 1/8-1/4 c. plain yogurt per quart. some give me a less sour flavor than others for the yogurt, but depending on where i am or what is available in the area (sometimes i am traveling and prepping for friends/family i may be staying with) i may not get the same results in flavor or potency. generally i check for consistency and create a thinner yogurt and i strain it through a coffee filter that fits in funnel or in one of the per cup filter holders. i probably get about a half cup or more whey per quart. it often strains within a few hours to the cheese consistency. i don't get as much cheese this way from it, but i am happy with the amount of whey for my lacto-fermented foods. also i like to use the 'yogurt cheese' with a bit of olive oil and sometimes thyme (zhatar middle eastern spice) and serve with a dosa or other flatbread. - d --------------------------------- Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.