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Post by Emily on Jan 29, 2013 0:40:31 GMT -5
So sorry for the wait. You don't have to strain it in the fridge, as long as you don't forget about it, like I would. It should be fine to do it on the counter. Some people are more particular about keeping it cold. If you strain it on the counter, it will probably require less time. Strain it until it is about the consistency of store bought Greek yogurt. It should be quite thick. It will seem to shrink the food a lot, but it will make the yogurt lower carb, and higher protein. And you can use the remaining whey liquid to soak your grains! It's possible that you could buy Greek yogurt for a better price than making yourself from regular yogurt. I'm not sure. And for skimming the cream off of the other yogurt, it probably won't make it nonfat. It will be lower fat of course, but I'm not sure if it will be low enough for E. hard to tell.
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Post by kiwidee on Jan 29, 2013 5:00:16 GMT -5
You can use the drained off whey to make ricotta cheese too That's what I plan to do once I get back into youghurt making etc
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Post by mickeylin on Jan 29, 2013 9:24:17 GMT -5
I have always done mine on the counter, too. I wonder if some just have a fobia about leaving things out. Im not afraid. But, we have had raw milk for years. I do get about 1/2 whey and 1/2 greek yogurt. There is an amazing amount of whey in it. The more whey you drip out the less carbs it has, I would assume. Putting it in the fridge to drain may reduce the sour flavor. Especially if it is warm out. Im not sure on the fat content. I take the cream off the top of my Jersey milk to make my yogurt, but I dont know if that seperates out enough to be called 0%. It would be low fat, which is good enough for me.
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Post by valleyp on Feb 7, 2013 14:25:29 GMT -5
Mamatoto, I was wondering the same thing about my Stoneyfield Farm whole milk yogurt. I'm gonna guess that skimming that top film of fat probably isn't enough but maybe you can still eat it in smaller amounts with an S meal. Also, I strain my yogurt for 12+ hours to make yogurt cheese (cream cheese), and only get an additional 1/4 cup or so of whey after the first 2 hours (when straining a qt of yogurt). So I'm thinking that the amount you're straining off after 45 mins may be ok. Someone else mentioned whipping the strained yogurt with a mixer to make it lighter, more like Greek yogurt. I think that sounds like a great idea to try
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