Straining Yoghurt

stuart264

My old styling gets worse, one of my friends told me last night she expects me to to be makrame'ing my own Shredded Wheat by the end of the year.

I have started making my own Yoghurt (with the Lakeland Yoghurt maker) and I have rigged up a Heath Robinson strainer (as illustrated on this website http://www.lerios.org/recipes/straining.php
with a colander and some paper towels over the draining board but I dont know how long to leave it "straining" for as websites seem to quote anything from 2 hours to overnight.

Anyone got any experience of straining a litre of yoghurt and the time estimate?

Stuart.

apprentice_tycoon

Hi Stuart

I leave mine to strain for an hour or so if it's to eat as yogurt (it thickens up even more when put in the fridge) if I am making yogurt cheese, which is like Philadelphia I strain it overnight

Beanietdc

Umm.. I might be missing something here but why do you need to strain your yoghurt?

I have an Easiyo yoghurt maker and you can just eat it as it is...

stuart264

The short answer is that Straining makes it less runny and I dont like runny yoghurt

The long one isthats I can't use the Easyo Maker as I am following the Specific Carbohydrate Diet at the moment and that requires fully fermented i.e fermented for 24 hours with a starter culture that doesnt include the Bifidus/Bifidum bacterium strains and the Lakeland version has constant heat so its safer to use for this process.

Actually the FAQ on Yoghurt at bottom of this page http://www.breakingtheviciouscycle.info/knowledge_base/t_z.htm
is worth a read as I never realised about the reduced "good bacteria" yield in commercial bio yoghurts as they are only fermented for about 4 hours and give a bacteria load in the billions while the "old style" of making yoghurt left it for 24 hours and resulted in a bacterial load in the trillions as listed here
http://www.healingcrow.com/ferfun/conspiracy/conspiracy.html

So old styling is actually good for you