I’ll admit, going into this process, I was planning on it coming out like greek yogurt. I’m assuming it didn’t, since the raw liquid yogurt that I had, was a couple weeks old so it already started to thicken. That means it was already in a greek yogurt state, but just contained some extra whey. I was trying to eliminate a decent amount of the whey, because I was looking for a real thick creamy texture. I ended up with cottage cheese….still good though. 🙂
What you’ll need- Raw liquid yogurt (preferably a couple weeks old), and no it’s not “bad” at this stage. It actually takes raw dairy a long time to go bad. The dairy just keeps changing it’s consistency to make other dairy products. Example: Milk, cream, cream cheese, ect.
Anyway, you’ll also need a cheesecloth and possibly a strainer.
First, start by pouring out your couple of weeks old yogurt into a cheese cloth. Close the cheesecloth up a little, making sure none of the yogurt drips out. Then find a place to tie the cheesecloth to, to strain. Most people use one of the knobs on their kitchen cabinets/closets, but I just tied mine to the kitchen faucet. Let it strain for about 1-1/2 hours.
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