I poured the whole mess through a mesh strainer to put it back in the yogurt, so I think I kept most of the curds out. It’s in the fridge now; I’ll report back on the set-up texture. April 28, 2013 at 5:35 pm Reply Jen This would be amazing with honey flavored Noosa…...
If you’ve spent time in San Francisco then you know the city’s garlic noodles are iconic. They’re on countless menus but the original lies with Thanh Long, a classic Vietnamese restaurant in the Sunset District, that I lived near to many moons ago. This dish is a love letter to T...
*Lastly, if you want to thicken your yogurt even more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liqui...
I’ve found that my drafty house isn’t the most reliable place to make yogurt. The Salton yogurt maker is just a simple device that keeps the yogurt at a stable temperature, and when the yogurt is finished incubating
you will be surprised at the amount of sand in the bottom of your bowl. To avoid coating your clean leaves with the sand again, remove them from the dirty water with your hands or tongs opposed to dumping them into a strainer; place the leaves on a clean cloth and air dry completely....
If the yogurt successfully cultures but seems too thin, you can use a very fine strainer to drain out extra liquid. You can also allow it to sit overnight in the refrigerator in a very fine strainer or cheesecloth, to make your own spreadable “yogurt cheese,” as a cream cheese ...
although the souffles will be very slightly richer with the low fat variety. If you don’t have Greek-style yogurt, you can use regular, plain yogurt. Make sure to choose a brand that is all natural, then pour the yogurt into a cheesecloth-lined strainer for about 15 minutes before usin...