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Greek Yogurt Starter Culture – Cultures For Health
Tangy and thick, the Greek yogurt you'll make at home with this culture is just like you buy in the store. Our most popular choice.
yogurt  fermentation  want  store  shops 
26 days ago by joshre
Cultures for Health: Yogurt Starter, Sourdough Starter, Kombucha, Kefir Grains, Cheese Making and more | Supplies for a Real Food Lifestyle
At CFH, we supply more than 300 products to support a Real Food Lifestyle. Shop starter cultures, cheesemaking, natural fermentation, soy cultures, supplies, books & more - we are your trusted source for a healthy food lifestyle!
cheese  cheesemaking  yogurt  fermentation  kombucha  scoby  Stores 
26 days ago by joshre
How to Strain Yogurt to Make Greek Yogurt and Labneh

2 cups plain yogurt - any fat content , more or less as needed
1/8 tsp salt , optional, or to taste - for labneh

Recipe Notes

You will also need: cheesecloth, muslin, a thin dish towel, or a coffee filter; colander or strainer; medium bowl to rest strainer in; kitchen twine or string.

Assemble the tools. Place your colander over your bowl.
Mesh strainer, kitchen twine and cheesecloth on wooden cutting board.
Cut the cheesecloth into 18-inch rectangles to form 6 to 8 layers of cloth. Line colander with the cheesecloth.
Scoop yogurt into the middle of the cheesecloth.
Gather up the sides of the cheesecloth to form a bundle, and tie it at the top with the twine or string. Do not squeeze the bundle, just let it rest inside the colander. The bowl below will catch the excess liquid.

If using muslin or a thin dish towel, line the colander with one layer of cloth and proceed with filling with yogurt and tying, just as you would with cheesecloth. Any thin, tightly knit fabric will work. I've even heard of people using a very clean pillowcase to line the colander. Don't use a thick kitchen towel, it will absorb too much of the yogurt during the straining process.

If using a coffee filter, line the colander with the filter. You want the base of the colander covered with a single layer of filter. Depending on what type of filter you use, the size of your colander, and/or how much yogurt you want to strain, you may need more than one filter to achieve this.
Place the yogurt in the middle of the filter(s). Cover the yogurt surface with plastic wrap (plastic touching the yogurt).

Place the colander, bowl, and yogurt inside the refrigerator and let the excess liquid strain into the bowl through the colander. Check after 1 hour to make sure the liquid that is dripping into the bowl is thin and not too white. It should be slightly milky, with no chunks of white in it.

If the liquid has a lot of white stuff in it, your cheesecloth is not thick enough, which means you’re losing yogurt instead of liquid. Wrap a few more layers of cheesecloth around the bundle. If the liquid is clear, you're good to go.
The longer you strain the yogurt, the thicker it will be. To make plain yogurt into Greek yogurt, strain overnight (10-12 hours) to 48 hours. Check consistency every 12 hours and stop straining when you reach the consistency you like.
To make plain yogurt into rich, thick labneh cheese* (aka yogurt cheese), let is strain for 48-72 hours. Stir in salt as desired; a little salt really brings out the "cheese" flavor. Try 1/8 tsp for 2 cups of yogurt, adjust to taste.
You can also strain kefir in the same way you strain yogurt; it will take a bit longer to thicken than yogurt because it has a higher liquid content. You can even strain Greek yogurt to thicken it and make the flavor more potent (I do this when I make tzatziki sauce).

*Note: I use the term “cheese” here loosely. Strained yogurt does not actually produce cheese in the traditional sense of the word; labneh (aka yogurt cheese) is simply a thickened form of yogurt.
Strained yogurt labneh topped with olive oil and za'atar with three kalamata olives.
yogurt  labneh  recipe 
5 weeks ago by bombdust

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