Yogurt Dripping

[Guest guest]

Thank you for these directions!

Ann

On Tue, Jun 24, 2008 at 7:48 AM, Wizop Marilyn L. Alm wrote:

The following directions are for dripping cow's milk yogurt. I have also used it with goat's milk yogurt. I drip ALL myyogurt, and since I use a LOT of yogurt, only the best mass production methods work!

I find that I get the best results from dripping yogurt which has been chilled at least eight hours (for a two liter / half gallon batch) in the refrigerator.I bought a dozen inexpensive all cotton handkerchiefs at an outlet store for dripping yogurt. I wet one, and line a colander with it (wetting it makes it stick to the sides of the colander so it doesn't go FLOP just as the yogurt goes PLOP) and then scrape the yogurt into it. I cover it and set it over a bowl. And then fold the handkerchief corners up over the top of the bowl. (If you don't, they will wick the liquid up and over the side of the bowl, says the woman who came back to find a counter covered with yogurt drippings....)

When dripping a half-gallon of half and half yogurt, I only get about 2 cups of liquid out of the half gallon, whereas with regular whole milk, I get 4 cups liquid to throw away.It takes anywhere from 4-6 hours to get the yogurt dripped the way I like it.

Dripped or drained yogurt is also called yogurt cheese.The advantage to the handkerchief is that after a couple hours, I can remove the cover, gather up the corners of the handkerchief, and hang the package from a string on my cupboard door to finish draining. When it is drained, I can open the handkerchief, and turn the dripped yogurt into a storage container, and use a spatula to scrape the remaining yogurt off the handkerchief. Then I can easily wash the handkerchief, and, if desired, rinse it in bleach water to sterilize it. (Personally, I think American / Canadian reliance on antibacterials is absurd: hot water and soap get rid of as many bad buggies as most of the commercial antibiotic products.)

I keep meaning the sew some bias tape along the edges of the handkerchiefs to create self-strung yogurt drippers, but somehow, I'm always trying a new recipe, instead of doing that!

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

The following directions are for dripping cow's milk yogurt. I drip ALL

my

yogurt, and since I use a LOT of yogurt, only the best mass

production

methods work!

I find that I get the best results from dripping yogurt which has

been

chilled at least eight hours (for a two liter / half gallon batch) in

the

refrigerator.

I bought a dozen inexpensive all cotton handkerchiefs at an outlet

store

for dripping yogurt. I wet one, and line a colander with it (wetting

it

makes it stick to the sides of the colander so it doesn't go FLOP just

as

the yogurt goes PLOP) and then scrape the yogurt into it. I cover it

and

set it over a bowl. And then fold the handkerchief corners up over the

top

of the bowl. (If you don't, they will wick the liquid up and over the

side

of the bowl, says the woman who came back to find a counter covered

with

yogurt drippings....)

When dripping a half-gallon of half and half yogurt, I only get about

2

cups of liquid out of the half gallon, whereas with regular whole milk,

I

get 4 cups liquid to throw away.

It takes anywhere from 4-6 hours to get the yogurt dripped the way I

like

it.

Dripped or drained yogurt is also called yogurt cheese.

The advantage to the handkerchief is that after a couple hours, I

can

remove the cover, gather up the corners of the handkerchief, and hang

the

package from a string on my cupboard door to finish draining. When it

is

drained, I can open the handkerchief, and turn the dripped yogurt into

a

storage container, and use a spatula to scrape the remaining yogurt off

the

handkerchief. Then I can easily wash the handkerchief, and, if

desired,

rinse it in bleach water to sterilize it. (Personally, I think American

/

Canadian reliance on antibacterials is absurd: hot water and soap get

rid

of as many bad buggies as most of the commercial antibiotic

products.)

I keep meaning the sew some bias tape along the edges of the

handkerchiefs

to create self-strung yogurt drippers, but somehow, I'm always trying a

new

recipe, instead of doing that!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund