Comments on: The great yogurt experiment

By: Jodee

Jodee — Tue, 15 Dec 2009 10:29:11 +0000

It’s best not to start off with a yogurt that does not have thickeners in them. The Yogurt you used does use thickeners.

Do not use a yogurt that contains thickeners such as modified starch, gelatin or gums.

By: v'ron

v'ron — Thu, 10 Dec 2009 23:35:32 +0000

Been awhile since I checked in, but yes! I bought the yogurt strainers and they work like a charm. I also use the whey in pancakes, because I usually don’t have buttermilk around, but I want that touch of sour that buttermilk gives pancakes.

By: Sarah

Sarah — Thu, 10 Dec 2009 21:50:43 +0000

I take plain yogurt and put it over coffee filters in my strainer over a bowl in the fridge overnight. Then i use the resulting thickened yogurt in lieu of mayonnaise and sour cream for making spinach dip. It is so yummy and you can eat so much more of it then!!!!

I also use the yogurt for making certain types of salads, particularly tuna and potato.

Yogurt is seroiusly awesome!!

By: Lydia

Lydia — Thu, 10 Dec 2009 01:43:33 +0000

I learned this trick in Bulgaria, where yogurt is very popular. (They even have their own strain — Bulgaricus? maybe). Anyway, as someone already wrote, putting the more watery yogurt into cheescloth and tying a string around it, hanging it like a little bag over the sink overnight, allows the yogurt to dry out, and my friend used this firmer yogurt with a Ranch seasoning packet to make an excellent dip for cucumbers and such. Much better than gloppy, fattening mayonnaise.

By: Lydia

Lydia — Thu, 10 Dec 2009 01:38:14 +0000

@Leigh Ann – Yep, you are right.

By: Stephanie

Stephanie — Wed, 09 Dec 2009 13:44:52 +0000

I’ve been doing this lately with my plain yogurt and really like it… did discover that if the yogurt you start with has gelatin in it, it won’t strain that well, if at all as Jen points out…and had a really funky texture (to me, anyway.)

By: Jen

Jen — Wed, 09 Dec 2009 12:59:26 +0000

You have to use yogurt without any thickeners (the brand you used has both gelatin and starch.) Unfortunately, most light and nonfat yogurts (especially the main stream brands) have added thickeners because otherwise they would be runny or the liquid would separate out of them (which means they are trying to stop exactly what you are trying to do.) I’ve had much luck with organic and “all natural” type yogurts. They usually have as their ingredients only milk and bacteria.

I live in Canada, where Fage yogurt is sadly unavailable, so straining is my only choice!

By: eschie

eschie — Wed, 09 Dec 2009 12:57:55 +0000

Plain Yogurt! The sweetened “stuff” has so much other junk in it, that it won’t strain properly. I strain my non-fat plain in a coffee filter in a mesh strainer overnight and add a diced apple that I’ve microwaved to soften, cinnamon, a drizzle of agave and a sprinkle of walnuts. YUMMY!!

By: Elizabeth

Elizabeth — Wed, 09 Dec 2009 06:56:25 +0000

I also enjoy making my own yogurt. I bought a Salton yogurt incubator for $15, and the resulting yogurt is absolutely delicious. I’m hooked on the stuff. I do strain it for about 2 hours with a coffee filter in a colander. I like to stir fruit and a bit of granola into it and have it for breakfast.

By: theantijared

theantijared — Wed, 09 Dec 2009 00:18:36 +0000

I find that I would rather spend the $4-$6 dollars than putting a science fair project in my refrigerator.

People already think I am weird.