On Apr 21, 3:30*pm, Mark Thorson > wrote:
> I recalled my mom making yogurt cheese many years ago
> by hanging up some yogurt in a juice bag over the
> kitchen sink and letting the water run out. *It made
> for a tart spread that was very nice. *She added some
> red and green bits to it. *I think the red bits were
> Bac-O's and the green bits were chopped chives.
>
> I recently tried doing the same thing, more or less.
> I started with Fage 2% Greek strained yogurt. *I got
> very little liquid out of it straining it through
> coffee filters, so I guess this is already what I
> was trying to make, though it's not as stiff as what
> my mom made.
>
> My first experiment added chopped green onion and
> the drained contents of a can of water-packed
> baby clams. *The flavor of the green onion kind of
> got lost in the yogurt, so my next two experiments
> used minced shallots which worked better.
>
> I wasn't very happy with the clams either. *The
> first can was from Thailand, and had sort of an
> off-flavor and texture. *The second can was from
> Indonesia, and slightly better. *The third can
> was Geisha brand from Malaysia, and it was
> definitely the best, though not as good as I
> remember Geisha as being.
>
> In all cases, the clams didn't stand up to the
> yogurt very well. *Yesterday, I tried bacon.
> I got a 12 oz. package of uncured bacon from
> Trader Joe's. *Maybe 2/3 of that made it into
> the yogurt. *It is a very smoky bacon, almost
> too smoky. *But it worked quite well. *The bacon
> was a very good complement to the yogurt. *The
> strong flavor stood up very well to the tartness
> of the yogurt, and the tartness cut through the
> fattiness of the bacon.
>
> I ate it spread on Ak-Mak crackers.
>
> I'm trying to think of other possibilities.
> Dried shrimp might work, but I usually don't
> use those for anything. *I'm dubious of any
> Asian shrimp or prawns. *Conpoy is another
> thought, but I've never used it for anything
> and it's really expensive. *If anything vegan
> could be substituted, I'm thinking capers
> might work here. *They have quite a bit of
> flavor, which might be discernable above the
> tartness of the yogurt.
>
> Any other suggestions?

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