Subj : yogurt
To   : JIM WELLER
From : Ruth Haffly
Date : Thu Aug 11 2022 12:07:34

Hi Jim,

 RH> We always have Greek yogurt on hand.

 JW> Greek style yogurt is merely well drained, thick yogurt with a decent
 JW> butterfat content. We make our own and add powdered milk for the
 JW> extra protein milk solids so we don't have to drain the finished
 JW> product and we have little whey if any:

 JW> 1 cup warm water
 JW> 1 cup skim milk powder
 JW> 1 cup 2% milk
 JW> 1 cup 18% light cream
 JW> 1/3 cup yogurt starter from a previous batch.

Years ago we used to make our own yogurt, actually as recently as when
we lived in HI, in the early 2000s. Then a lot of the jar lids (plastic)
deteriorated to not useable, broke some jars, etc and we got rid of the
yogurt incubator. But, there were times I would dump a couple of jars
into muslin, tie it onto a cupboard door handle and set a bowl
underneath to let it drain for several hours, making my own greek
yogurt of yogurt "cream cheese".

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Junk: stuff we throw away.  Stuff: junk we keep.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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