Thursday, 18 March 2010

Homemade Part 2

I have had a few enquiries about the yoghurt I have been making. The general gist has been that people find it too thin.

You have my total agreement with that.

The way to turn it into thick yoghurt is so simple it is almost wrong.

When you have made the yoghurt and it has rested at least overnight in the fridge......
You take a clean strainer and line it with a sheet of thick paper towel (you could use muslin or proper cheesecloth if you like).

Place the lined strainer over a deep bowl and pour the yoghurt slowly into the lined strainer.

Cover lightly with plastic wrap and place in a cool spot, or in the fridge.

Every hour drain the whey. You can drink this, or tip it down the sink. Personally it resembles egg whites too much for me to drink..... slimey and gooey.... yuck!

After a few hours you will see that the sides are set and the middle liquid. At this stage you can scrape the set yoghurt from the side and allow the more liquid yoghurt to flow to the sides - or you can just leave it alone and let it do its thing.

When you think it has reached the right consistency for your taste, you can decant into small jars, or back into the large jar.

This method leaves you with about half to a third of the volume of the original jar of yoghurt.

I will update with pics as the stages progress. Keep checking in for each stage.

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