Guest guest Posted August 29, 2010 Report Share Posted August 29, 2010 I do a similar thing except that I bought a large pasta pot- the kind that has the two pots- one is a collander and fits inside the other, and lined it with cloth. I never cooked pasta in it- no cross contamination. It's a convenient way to drip a lot of yogurt, but you have to pour out the water several times. PJ > > > > 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. If you have > room in your refrigerator, you can place the > assembly in there to drip, though it typically > takes 8-12 hours to drip in the refrigerator. > > 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 > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2010 Report Share Posted August 29, 2010 At 07:44 AM 8/29/2010, you wrote: I do a similar thing except that I bought a large pasta pot- the kind that has the two pots- one is a collander and fits inside the other, and lined it with cloth. I never cooked pasta in it- no cross contamination. It's a convenient way to drip a lot of yogurt, but you have to pour out the water several times. My double boiler, which holds the whole two liters of milk, has a similar size steamer pan, so I can line it with a handkerchief, cover, and put the whole unit in the refrigerator if I'm not going to be around when it's finished dripping. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2010 Report Share Posted August 30, 2010 I've been reading all these posts on dripping yogurt and the amount of dripping (whey?) that you get. I tried dripping my goat yogurt and only got drips, didn't even cover the bottom of the bowl. Could this be because I used a coffee filter? I have some old tea towels that I could use. Wold that be better? Or could it be because I use gelatin to thicken my goat yogurt? And it's already too thick? By the way (no pun intended!), what can the whey be used for? Is it besst to just throw it out? IBS SCD 7/14/10 > > My double boiler, which holds the whole two > liters of milk, has a similar size steamer pan, > so I can line it with a handkerchief, cover, and > put the whole unit in the refrigerator if I'm not > going to be around when it's finished dripping. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2010 Report Share Posted August 30, 2010 At 10:07 AM 8/30/2010, you wrote: Or could it be because I use gelatin to thicken my goat yogurt? Well, yes. Elaine always said not to add the gelatin before the yogurt fermented and had a chance to set up because you couldn't tell if it had set correctly or not. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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