Tuesday, June 29, 2010
Greeking my yogurt
Since Greek yogurt (yogurt cheese) is really just thick yogurt, I just needed some sort of strainer. In my yogurt maker research I came across a device made just for this, but reviewers mentioned difficulty cleaning, rust, and the need to empty the container during straining. Pass. Cheesecloth, ironically, seemed to be too loose of a weave and I could picture it soaking up too much of the good stuff. Tapping into my memory of chemistry lab filtration, I figured a coffee filter might do the trick. We have a small gold coffee filter for our old coffee maker, but I was worried that it wouldn't be a fine enough mesh for yogurt, so I cut down a #4 paper filter and set that in a mug. (Mug is from Earthworks in Barbados, for those who are curious.) Filled it up with yogurt, set it in the fridge for a few hours, peeked to find success! Creamy consistency like frosting. My only complaint is how much volume you lose in straining. I read online that it is reduced by half or more, depending on how long you let it strain. No wonder Greek yogurt packaging touts that it has twice the protein of regular yogurt.
The next try was with our "camping coffeemaker" which is basically a filter basket that sits on top of one's enamel camping mug, to be filled with coffee and water that tastes suspiciously like campfire. Here is the before and after so you can see the volume change. No, I did not measure.