Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 Melody & Thia, I'm assuming that you strain the yogurt to make cheese and Greek yogurt at room temperature? Just wanted to make sure....didn't want it to spoil. Thanks, Sherry OH, PS, Thia....have you ordered from the site with the yogurt strainer? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 Hi. I once watched various videos on this. It indicated you can cover it up, and place it in the refrigerator overnight, and it will strain into the bowl underneath and make greek yogurt. OR, you can do it on your kitchen table, or put it on a shelf (no refrigeration required), and it gets the same result. One video actually had the person put the yogurt in a cheesecloth, tying it up, placing it over a bowl, and sitting the bowl on a shelf (over night). The next day she had cream cheese. I guess it doesn't spoil. I just do it on my kitchen table. Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 That would depend on if you want the culture to continue to grow or not. Refrigeration will slow it considerably. If you want to keep the same taste, but just thicken it, I would recommend refrigeration. But if you want a more tart taste, you can leave it out. No, I have not ordered from that company- I found it through google when looking for an example to show you folks! :~) Thia On Fri, Jul 10, 2009 at 8:26 AM, sherryskapik <sherryskapik@...>wrote: > > > Melody & Thia, > > I'm assuming that you strain the yogurt to make cheese and Greek yogurt at > room temperature? Just wanted to make sure....didn't want it to spoil. > > Thanks, Sherry > > OH, PS, Thia....have you ordered from the site with the yogurt strainer? > > > -- º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º Quick & Easy " Raw " Recipes http://easyraw.blogspot.com/ º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 Hi Sparrow: What do I do with the whey? I throw it out. Because I have no idea what else I can do with it. I think it's mainly protein, right? But what could I do with the liquid that has drained out of the yogurt? If anyone has any ideas, I'd love to hear it. Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 On 7/10/09, melodylubart1 <eliz7212@...> wrote: > > What do I do with the whey? I throw it out. Because I have > no idea what else I can do with it. I think it's mainly protein, right? It has a lot of protein, but the real thing you're pouring down the drain is about half the calcium content of your yogurt. > But what could I do with the liquid that has drained out of the yogurt? Use it in soup, use it to cook beans that won't be drained after cooking or as a liquid in making a bean dip from cooked beans, cook rice with it, use it as the liquid in bread making, substitute it for buttermilk in a biscuit, muffin, or pancake recipe, drink it plain or sweetened (tastes kind of like buttermilk), feed it to your houseplants, use it in making sauerkraut or kimchee, add it to a smoothie, make a buttermilk-style salad dressing from it, use it as a facial . . . I'm sure there are more things you can do with it. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2009 Report Share Posted July 11, 2009 Okay, Thanks Thia. Sherry > > > Melody & Thia, > > I'm assuming that you strain the yogurt to make cheese and Greek yogurt at > room temperature? Just wanted to make sure....didn' t want it to spoil. > > Thanks, Sherry > > OH, PS, Thia....have you ordered from the site with the yogurt strainer? > > > -- º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º Quick & Easy " Raw " Recipes http://easyraw. blogspot. com/ º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2009 Report Share Posted July 11, 2009 You're welcome! :~) Thia Sherry Skapik wrote: > > Okay, Thanks Thia. > Sherry > > > > > That would depend on if you want the culture to continue to grow or not. > Refrigeration will slow it considerably. If you want to keep the same > taste, but just thicken it, I would recommend refrigeration. But if you > want a more tart taste, you can leave it out. > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.