[Swing Swang]

OK - so I made my first batch of yoghurt which came out well. However I want to strain it so that it's all thick and Greek, unfortunatly the seive (a really, really fine chinois) just doesn't strain the yoghurt - it all just goes through. My guess is that I either need to make the yoghurt much thicker in the first place (how?), or use a cloth rather than a seive (query a tea towel?).

Advice appreciated

Thanks

SS

[sunshineband]

I line a conical fine wire funnel with cheesecloth/muslin, and leave it to drip overnight balanced over a bowl

It is muslin that was originally sold for wiping babies' faces, well boiled to get rid of any sort of dressing

[mumofstig]

I bought some cheesecloth on ebay a couple of yards and just cut some off when I need jelly bags or yogurt strainers 

How did you make your yogurt SS - which milk and which yoghurt as starter? My attempts have resulted in drinkable yoghurt rather than anything you could eat with a spoon

[sunshineband]

For years I have used live yoghourt from our local indian grocer, and that works well, and a large wide mouthed vacuum flask. I have to start again every so often as the starter seemed to lose its powers. I have phases where I make it for ages and then not for a while

I now rather fancy those starters from Lakeland, although they are a bit expensive.

[Swing Swang]

Mumofstig

I used semi-skimmed milk and Morrisson's Greek style yoghurt as a starter. Milk heated to just under boiling, and fast chilled in a sink of water to 43C, poured into a pre-warmed 1.5l thermos and starter pitched in. Left overnight. Could be 'poured' out without stirring, but thickened up in the fridge and could be eaten with a spoon.

Main reason for making it is to freeze it into a 'sugar-free' icecream. Will probably use naturally sweet fruit as a flavouring (eg stewed dessert apples or over-ripe bananas). May need to add some egg for texture though (or just eat it quickly!)

SS

[compostqueen]

I have some yogurt strainers, which are white conical plastic fine sieves in which you put the yogurt over a jug or bowl in the fridge to strain off the yogurt.  It takes four hours to get Greek yog but if you leave it overnight you get yogurt "cheese" which is lovely stuff and can be mixed with all sorts of things to make dips and spreads for crackers or bread etc.  The resultant water that gets left in the jug can be added to a curry or you can rinse your hair with it 

[mumofstig]

Thank you, I'll have a go 

[sunshineband]

I have some yogurt strainers, which are white conical plastic fine sieves in which you put the yogurt over a jug or bowl in the fridge to strain off the yogurt.  It takes four hours to get Greek yog but if you leave it overnight you get yogurt "cheese" which is lovely stuff and can be mixed with all sorts of things to make dips and spreads for crackers or bread etc.  The resultant water that gets left in the jug can be added to a curry or you can rinse your hair with it 

I have seen some cheese moulds in the new Lakeland catalogue, which look a good idea. On my list of things to try out

I do make paneer sometimes by straining yoghourt overnight, then pressing the curds wrapped in muslin under a chooping board in the sink, with a couple of tims of beans on it

Makes it solid enough to cut into cubes, to add to curries

[tosca100]

I'm afraid I cheat and use a yoghurt maker. I use yeo valley yoghurt to start and add it to uht milk. To make it thicker I add a couple of tablespoons of milk powder. Strain through a sieve lined with muslin till thickness you require. Use a lot of Greek style yoghurt.

[mumofstig]

Use a lot of Greek style yoghurt.

I do as well, which is why I tried to make it, with no success  

[sunshineband]

I'm afraid I cheat and use a yoghurt maker. I use yeo valley yoghurt to start and add it to uht milk. To make it thicker I add a couple of tablespoons of milk powder. Strain through a sieve lined with muslin till thickness you require. Use a lot of Greek style yoghurt.

That's not cheating, that's just a different route to the same thing 

[Swing Swang]

Thanks for all the replies.

After further experimenting:

a couple of table spoons of skimmed milk powder makes the yoghurt much thicker

a coffee filter paper over the holes in a colander keeps the white stuff where it should be and only lets the clear stuff seep through.

SS

[tosca100]

Thanks for all the replies.

After further experimenting:

a couple of table spoons of skimmed milk powder makes the yoghurt much thicker

a coffee filter paper over the holes in a colander keeps the white stuff where it should be and only lets the clear stuff seep through.

SS