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igenlodeMy latest batch of yoghurt came out extremely liquid -- I suspect I simply didn't leave it long enough, but it seemed to have separated and looked set when I took the top off the Thermos in the morning -- and I tried straining it through an old handkerchief. I ended up with a lot of whey and a small quantity of lumpy cottage-cheese-like stuff which bore no relation to thick yoghurt; apparently I had inadvertently made 'labneh'. You're supposed to leave yoghurt straining for 48 hours to get that result, and I only strained mine for four, but since it was much more liquid in the first place the whey evidently ran through more quickly...
I've put the whey to soak for American pancakes as usual, but I'm not sure what I do with the solids. (At least they peeled off the handkerchief beautifully, unlike my previous attempt at straining through a sieve.) All the online labneh recipes seem to consist of cooking something else and then putting little dollops of lumpy cheese on it as dressing when you serve it :-(
And I suspect it's no use as a yoghurt starter for a fresh batch either. Possibly I should add salt and treat it as cottage cheese.
I've put the whey to soak for American pancakes as usual, but I'm not sure what I do with the solids. (At least they peeled off the handkerchief beautifully, unlike my previous attempt at straining through a sieve.) All the online labneh recipes seem to consist of cooking something else and then putting little dollops of lumpy cheese on it as dressing when you serve it :-(
And I suspect it's no use as a yoghurt starter for a fresh batch either. Possibly I should add salt and treat it as cottage cheese.
