may I ask… strained with?
a fine mesh stainless steel strainer
I hang my labneh in cheesecloth. I just finished a new batch yesterday! ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
I am reading “hanging in cheesecloth” and “straining” as two different things? The cheese cloth to remove excess whey, and the straining actually pushing the solids thru the mesh.
Am I reading this wrong?
If you are making Labneh, you want to remove the whey, and you are left with a thick yogurt cheese. The longer you let it strain (or hang in cheesecloth), the thicker it gets.
Instead of cheesecloth, I use a nut milk bag. I can wash it out and reuse.
Ok. I think that answers my definition question. Thanks
I really like homemade yogurt, but don’t make it all the time. I used to eat it every day, and thought if I do it myself, it’s much healthier, so I can consume it in any amount. It is healthier, however, after reading an article at https://betterme.world/articles/can-probiotics-cause-weight-gain/, I realized that it’s better not to abuse homemade yogurt. So be cautious with it.
best batch yet. Used some cream, an organic non-homogenized milk, a bit of agave, blueberry jam. 3 people said it’s the best yogurt they’ve ever had and I concur. The cream thickened it perfectly. Wish I had measured.
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I’ll definitely try this out. Thanks!
have done 3 in a row great
1 liter organic whole milk
125 ml cream
30 ml agave
4-6 oz fruit confiture
5 oz plain yogurt
Awesome yogurt.