I made a salad of cut vegetables with plain yogurt for a dressing, with
some glops on top from emptying the carton. But I didn't get to it, so I
stuck it in the fridge and ate it the next day.

The next day it was watery and gooey at the bottom, and the yogurt glops
on top were unexpectedly rich and thick, and bursting with sweet yogurty
goodness. Sweeter than the undrained stuff, I think. Now I want to do it
on purpose, but I'm not sure what a good way is to drain the yogurt, or
what to do with it. But I think berries, cherries, or maybe grapes
should work in there some how.

Any ideas?

--
"Yes, I revere you much, honored ones, and wish to fart in response." --
Aristophanes, Clouds

Gregory,

They use to make special cone shaped strainers with a very fine screen
just for this purpose. They are marketed to make "yogurt cheese", sort
of a like a cream cheese from yogurt. I don't know if they're still
made.

You can also just line a strainer with a coffee filter or cheese cloth
or muslin. Do a search for yogurt cheese and you'll find plenty of
info.

Hope this helps,

Ken

Ken wrote:

> They use to make special cone shaped strainers with a very fine screen
> just for this purpose. They are marketed to make "yogurt cheese", sort
> of a like a cream cheese from yogurt. I don't know if they're still
> made.
>
> You can also just line a strainer with a coffee filter or cheese cloth
> or muslin. Do a search for yogurt cheese and you'll find plenty of
> info.


The Wave, not too expensive, does a great job. The first time you have a
coffee cone tip over in the fridge, you should stop swearing and get The
Wave.
http://www.amazon.com/exec/obidos/tg...11319?v=glance

HTH
blacksalt

In article >,
(Gregory L. Hansen) wrote:

> I made a salad of cut vegetables with plain yogurt for a dressing, with
> some glops on top from emptying the carton. But I didn't get to it, so I
> stuck it in the fridge and ate it the next day.
>
> The next day it was watery and gooey at the bottom, and the yogurt glops
> on top were unexpectedly rich and thick, and bursting with sweet yogurty
> goodness. Sweeter than the undrained stuff, I think. Now I want to do it
> on purpose, but I'm not sure what a good way is to drain the yogurt, or
> what to do with it. But I think berries, cherries, or maybe grapes
> should work in there some how.
>
> Any ideas?

I've read about making yogurt "cheese" by draining it. :-)
Try dumping the entire carton into a mesh bag and hanging it up for a
few hours.

HTH?

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Yoghurt is a delicate subject. You may stir it very well before keeping
to ensure that its juice is well mixed. To obtain a higher density
yoghurt, you have to have a real quality yoghurt first. (not just a
milky cream sold in US or Canada, it should be like the ones in here,
Turkiye) . I'm sure there are places they can be found.
find a piece of cloth and hygenize it with very hot water. After
drying, strech it on the top of a bowl. Put yoghurt on top of it, let
it rest, ocassionally mixing with a spoon. You'll obtain pure, dense
yoghurt. However, please note that to obtain a cup of this yoghurt,
you'll use 6 cups of normal yoghurt, as pure yoghurt has very little
water in it.

With all due respect,
Best regards,

Aydin

Gregory L. Hansen wrote:
> I made a salad of cut vegetables with plain yogurt for a dressing, with
> some glops on top from emptying the carton. But I didn't get to it, so I
> stuck it in the fridge and ate it the next day.
>
> The next day it was watery and gooey at the bottom, and the yogurt glops
> on top were unexpectedly rich and thick, and bursting with sweet yogurty
> goodness. Sweeter than the undrained stuff, I think. Now I want to do it
> on purpose, but I'm not sure what a good way is to drain the yogurt, or
> what to do with it. But I think berries, cherries, or maybe grapes
> should work in there some how.
>
> Any ideas?
>

Use cheesecloth if you want to experiment. As was mentioned before,
there are very fine strainers for this kind of thing. If you're willing
to shell out the money for one, be my guest. However, I recommend
trying to replicate it with something cheap like cheesecloth before you
consider the expensive tools.

"Gregory L. Hansen" > wrote in message
...
>
> I made a salad of cut vegetables with plain yogurt for a dressing, with
> some glops on top from emptying the carton. But I didn't get to it, so I
> stuck it in the fridge and ate it the next day.
>
> The next day it was watery and gooey at the bottom, and the yogurt glops
> on top were unexpectedly rich and thick, and bursting with sweet yogurty
> goodness. Sweeter than the undrained stuff, I think. Now I want to do it
> on purpose, but I'm not sure what a good way is to drain the yogurt, or
> what to do with it. But I think berries, cherries, or maybe grapes
> should work in there some how.
>

I use a strainer lined with a paper basket-type coffee filter for this
purpose. Dump your yogurt into the filter, set strainer over a bowl and put
it in the fridge overnight. Voilà! Yogurt cheese.

Gabby

In article >,
Gabby > wrote:
>
>"Gregory L. Hansen" > wrote in message
...
>>
>> I made a salad of cut vegetables with plain yogurt for a dressing, with
>> some glops on top from emptying the carton. But I didn't get to it, so I
>> stuck it in the fridge and ate it the next day.
>>
>> The next day it was watery and gooey at the bottom, and the yogurt glops
>> on top were unexpectedly rich and thick, and bursting with sweet yogurty
>> goodness. Sweeter than the undrained stuff, I think. Now I want to do it
>> on purpose, but I'm not sure what a good way is to drain the yogurt, or
>> what to do with it. But I think berries, cherries, or maybe grapes
>> should work in there some how.
>>
>
>I use a strainer lined with a paper basket-type coffee filter for this
>purpose. Dump your yogurt into the filter, set strainer over a bowl and put
>it in the fridge overnight. Voilà! Yogurt cheese.

So I'm not the first one to notice the yogurt, eh? I wasn't sure how well
yogurt flows, I sort of imagined it dripping through the filter.

I suppose it should be covered while it drains?


--
"The polhode rolls without slipping on the herpolhode lying in the
invariable plane." -- Goldstein, Classical Mechanics 2nd. ed., p207.

On Wed, 23 Feb 2005 02:05:45 +0000 (UTC),
(Gregory L. Hansen) wrote:

>
>I made a salad of cut vegetables with plain yogurt for a dressing, with
>some glops on top from emptying the carton. But I didn't get to it, so I
>stuck it in the fridge and ate it the next day.
>
>The next day it was watery and gooey at the bottom, and the yogurt glops
>on top were unexpectedly rich and thick, and bursting with sweet yogurty
>goodness. Sweeter than the undrained stuff, I think. Now I want to do it
>on purpose, but I'm not sure what a good way is to drain the yogurt, or
>what to do with it. But I think berries, cherries, or maybe grapes
>should work in there some how.
>
>Any ideas?

I've recently enjoyed Greek yogurt. The brand name is Fage and I
bought it at my local Trader Joe's (So. CA). There is both a nonfat
and full fat version. This was my first experience with Greek yogurt.
It was thick, creamy, and delicious...more like cream cheese than
yogurt, but still had that tangy flavor. I have'nt been able to quit
eating the stuff. It must have herion in it. The only down side I see
is that it was qute pricey at USD$4.89 per 16 ounce container. IMO, it
is far superior to regular yogurt and sounds like it would work nicely
in your recipe.

Ginny

The Greek yogurt is the BEST I have ever tasted. Wile in Greece I would
have it for dessert, with some honey drizzled on top.

Not having a TJ any where near me I have tried to find some that would
be similar... no luck, If anyone in my area ( South Texas ) knows a
place to get it, I would appreciate the info. Thanks,
Rosie

Gregory L. Hansen wrote:
> I made a salad of cut vegetables with plain yogurt for a dressing,
with
> some glops on top from emptying the carton. But I didn't get to it,
so I
> stuck it in the fridge and ate it the next day.
>
> The next day it was watery and gooey at the bottom, and the yogurt
glops
> on top were unexpectedly rich and thick, and bursting with sweet
yogurty
> goodness.

Eastern Europeans make a few appetizers with strained yougurt and some
of those are quite delicious. They put the yougurt on a cheese cloth
and tie it into a bundle and then let it drain overnight (tie it to the
kitchen faucet and let it drip into the sink). The drained yougurt is a
bit like mascarpone cheese - very creamy. A good appetizer it to
combine this with fresh english cucumber (peeled and julienned or even
grated into thin strips), crushed nuts and some garlic. I would use
plain, original (as in all the fat is in there and that's why it tastes
great) yougurt. Dannon had a good one but I haven't seen that in
forever - only flavoured stuff now. There are good local brands in WA
State.

Horizon Organic makes one. With cream on top. Very good for breakfast

"Zywicki" > wrote in message
oups.com...
> Horizon Organic makes one. With cream on top. Very good for breakfast
>
Yum, Horizon organic,whole milk yogurt with the cream on top. I'd rather
have that than ice cream. Besides, I like the Holsteins on the carton. ;o}
Janet

Make granola. Stir into yogurt, along with banana. Top with honey (I
like buckwheat honey.)
Eat for breakfast. Have a happy tummy all day.

"Zywicki" > wrote in message
ups.com...
> Make granola. Stir into yogurt, along with banana. Top with honey (I
> like buckwheat honey.)
> Eat for breakfast. Have a happy tummy all day.

Lovely breakfast, but it is also a wonderful dessert. Currently, Alton
Brown's granola recipe is my favorite. How do you make your granola?
Janet

THe Lebanese way would be to make a muslin bag - cheesecloth would be
too porous, must treble the layers or more. Muslin or other close
grained cloth bag, boil it before using (or put through hot water cycle
with maybe bleach or Borax). The traditional bag has a drawstring but
you could just tie it with kitchen string. Hang it from a high faucet
over a sink (or a branch of your olive tree in good weather). The
yogurt used is always full fat, with no additives like tapioca or guar
gum or whatever to thicken it. Read the labels on your commercial plain
yogurt.

Another Lebanese trick = they stir in salt and stir up the yogurt first
to "break the curd" - smooth it out. Just gently by hand.

Leila