Yogurt Dripping

[Guest guest]

The following directions are for dripping cow's milk yogurt. I have also

used it with goat'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

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