A short time ago I posted about making soft cheese from yogurt. I used fat free milk so the yogurt (and subsequently the soft cheese) were also low fat.
I wondered what it would be like made with yogurt made from whole milk so I tried and I am delighted to say that it is absolutely gorgeous. So creamy and delicious.
I left it straining for quite a lot longer (so there's less cheese) but don't know how much whey came out as it was wrapped in muslin and therefore the muslin soaked up all the whey. A shame because I wanted to use it in bread but never mind.
I am now wondering about using a metal sieve instead of a fabric to strain the yogurt. I have a very fine one that might work. Watch this space!
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