Comments on: Yoghurt – A Work in Progress http://yumblog.co.uk/archives/302 tasty vegetarian recipes (and seafood recipes) Fri, 11 May 2012 14:06:54 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: richard http://yumblog.co.uk/archives/302/comment-page-1#comment-12563 richard Fri, 15 May 2009 09:58:26 +0000 http://yumblog.co.uk/archives/302#comment-12563 Hi Stripy Socks Thanks for the yoghurt advise ... I'll definitely give the cheese a go this weekend. Do you do anything with your leftover whey? Best R Hi Stripy Socks

Thanks for the yoghurt advise … I’ll definitely give the cheese a go this weekend.

Do you do anything with your leftover whey?

Best

R

]]> By: Stripy Socks http://yumblog.co.uk/archives/302/comment-page-1#comment-12291 Stripy Socks Mon, 11 May 2009 22:07:34 +0000 http://yumblog.co.uk/archives/302#comment-12291 I use a heated propagator for my yoghurt and mix in a little skimmed milk powder along with the milk and yoghurt for a thicker yoghurt. If you strain it in a cheesecloth it goes even thicker. If you mix in a pinch of salt, tsp garlic powder and some mixed herbs and leave this to strain in a cheesecloth overnight you end up with a cheap and tasty version of Rouille Cheese! Great on hot toast! I use a heated propagator for my yoghurt and mix in a little skimmed milk powder along with the milk and yoghurt for a thicker yoghurt.

If you strain it in a cheesecloth it goes even thicker.

If you mix in a pinch of salt, tsp garlic powder and some mixed herbs and leave this to strain in a cheesecloth overnight you end up with a cheap and tasty version of Rouille Cheese! Great on hot toast!

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