i've been using a couple tablespoons commercial yoghurt (live cultures) as a starter, with ~pint of flash-pasteurized farmer's market whole milk, then following directions i found online. final product is very smooth and runny, tasty. tried straining overnight for first time, woke up just now to a tiny fraction of the volume i started with! saved filtrate in a container under the strainer, it looks like the cloudy, yellow, watery stuff i usually pour off the top of yoghurt. any other pros/cons to straining besides losing so much volume (hence $)? nutrient lost? not sure straining is worth it! thanks.
Rebecca is a Recipe Tester for Food52asked over 3 years ago
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Well played. You deserve a cookie.
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