Thursday, September 6, 2012
Making Whey
Use homemade yogurt or quality commercial yogurt--be
sure the label says "live" or "active" cultures, or "cultured in the
cup." Line a large strainer with a dish towel and set it over a bowl.
Pour in a quart or more of yogurt and let stand at room temperature for
several hours. The whey will run out of the yogurt into the bowl. What
you have left in the strainer is thicker yogurt (Greek Style). If you
tie up the towel (careful, don't squeeze the yogurt!) and suspend it
over a container and let it continue to drip, soon you'll have something
close to sour cream (we use it just like sour cream), if you let the
bag drip until it stops dripping, you'll have cream cheese. In the
fridge, the cheese will keep for a month and the whey will keep for six
months. We always eat it up long before that.
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