THE cAPS lOCK IS LIKE pIG lATIN FOR YOUR FINGERS.
-- Scott Meyer, “Basic Instructions” --
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-- Scott Meyer, “Basic Instructions” --
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Like the texture of Greek yogurt but don't want to pay the price?
Buy a 32-oz container of regular yogurt; the least expensive house brand is fine as long as the only ingredients are milk and live culture.
Line a strainer, preferably the kind with wire mesh, with one layer of cheesecloth. Dump the yogurt in. suspend it over a large bowl or pot such that there are several inches between the bottom of the mesh and the bottom of the pot. Do not stir the yogurt.
Cover with foil or a dishtowel or the pot lid and put in the refrigerator.
Check it the next morning and pour off the liquid that has collected in the pot. That's the whey. You can drink it. It's good. Keep checking and pouring off evening and morning until there's no more (or very little) whey. Do not stir the yogurt while it's draining.
Dump the yogurt out into a bowl or the original container. You should now have about 2/3 the volume you started with, which is why Greek yogurt is more expensive -- but nobody explained that to us -- but still, at half the cost, this is cheaper. Stir it gently with a whisk until it's smooth, no more lumps. You can now add a tablespoon of honey and stir it in, or a little sugar and vanilla. Or fruit. Or jam. Or nothing.
Voila! Greek yogurt.
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2 comments:
Huh! That's the same recipe for diet neuftachel cheese.
Yeah. If you start with fat-free yogurt and don't stir it with a whisk after draining, you get neufachel. Stirring makes it thinner.
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