Agriculture Reference
In-Depth Information
However you choose to make yogurt, the most important thing is to maintain temperature control until it
has set. Towels are great insulators to help this process.
(Photo courtesy of Brannan Sirratt)
If you want a thicker, Greek-style yogurt, pour it into a cheesecloth or towel to drain off the whey.
If the grain is too open in the fabric, it will not strain selectively enough. A simple, thin towel or
handkerchief is just what you are looking for. Keep the whey for smoothies and cooking, though—
that's good stuff!
Cheese
A very basic cheese is made by taking the Greek yogurt method a bit further. Drain for a full 24
hours, and then chill it in the fridge overnight. The texture should firm up so that you can mold it
into a ball. Congratulations! You have made labneh .
deFinitiOn
labneh is a soft cheese made from strained yogurt. Sometimes it's called yogurt cheese or Greek yogurt.
There are so many different kinds of cheeses that it is hardly possible to give you a complete
guide for making cheese here. Each type of cheese requires its own chemical reactions, technique,
and time frame. It also takes a bit more precision to make cheese than it does to make butter or
yogurt. For example, while you can use pasteurized and ultra-pasteurized milk for yogurt, those
processes change the structure of milk too much to allow for good flavor or general success. If
you must use pasteurized milk, you will have to add calcium chloride to ensure that a good curd
 
Search WWH ::




Custom Search