[Sca-cooks] Greek yogurt RE: cream cheese
kiridono at gmail.com
Mon Dec 14 16:43:15 PST 2009
If you let a batch of yogurt, American or otherwise, drain in a strainer for
a couple of hours, you actually get yogurt cheese or labneh. But I have
done this with American yogurt and Greek yogurt (both cow's milk) and goats'
milk yogurt. I personally love the goats milk version the best...it's a
Kiri (who's also fond of goats' milk butter!)
On Mon, Dec 14, 2009 at 6:01 PM, Susan Lin <susanrlin at gmail.com> wrote:
> You can start from scratch - you just need the little "critters", milk and
> heat stable situation - they sell yogurt makers.
> If not - you can start with regular American plain yogurt and you strain it
> to get out a lot of the water because as I understand - Greek yogurt is
> thicker than the stuff Dannon makes. Sorry - don't mean to pick on Dannon
> any "regular" yogurt. So, draining the commercial stuff (or small boutique
> stuff) allows it to get thicker and more like Greek.
> I think that's the difference.
> I've been thinking of getting a yogurt maker but I go on binges where I eat
> it and then I stop so I don't know if it's worth having a unitasker like
> that in the house.
> I will say that we got a thermapen for Hanukkah last night - boy is that
> fun! Water from the fridge was 40F and the roux was about 210F!!!
> I think we're opening the big box that says 12 cup Cuisinart on it! Wonder
> what it could be!! Hope it helps with the potato latkes on Saturday!
> On Mon, Dec 14, 2009 at 3:53 PM, Stefan li Rous
> <stefanlirous at austin.rr.com>wrote:
> > D'vorah said:
> > <<< When I make Greek yogurt for myself, I start with Nancy's yogurt, a
> > brand I'm not sure is USA-wide; >>>
> > Okay. Now, I'm confused.
> > What is the difference between "Greek yogurt" and "yogurt"? I thought it
> > was a different process or critter (yeast?) being used. But if that is
> > case, how could you turn one version into the other? And if so, why not
> > start with milk instead of another yogurt?
> > How do you take Nancy's yogurt, or a substitute and turn it into Greek
> > yogurt? I've never made homemade yogurt, and I'm unfamiliar with that
> > process.
> > Thanks,
> > Stefan
> > --------
> > THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> > Mark S. Harris Austin, Texas
> > StefanliRous at austin.rr.com
> > **** See Stefan's Florilegium files at: http://www.florilegium.org ****
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