The final steps involve simply emptying the whey that collects at the bottom of the bowl.Emptying more whey, wait a few hours and empty more whey. Continue till yoghurt is as thick as you like it.
Eventually you will see a "crust" forming around the sides of the strainer. You can move some of that into the centre of the strainer to allow it all to drain more quickly.... or just leave it alone and let it do its thing.
Then decant into jars when happy with texture.
Very simple, just a little time consuming.
Oh, and by the way.... don't put anything stinky into the fridge while doing this (ie cheese, olives, fish, garlic etc etc) as the yoghurt will just slurp up all the smell and you will have a very interesting end product!
You are a goddess among milkmaids. Thank you for your amazing tips, my yogurt and palate also thank you. ;)
ReplyDeleteSo glad it worked out!
ReplyDeleteHave just arrived back home and my first priority this morning is to get fresh milk and start a batch of yoghurt.
I have really missed my fresh yoghurt this past week and a bit.