The CookingBites recipe challenge: Yoghurt

[badjak]

That is full fat Greek yoghurt straining for 24hrs. Its a sharp tasting cream cheese, I suppose. The question is, what do I do with it (and the whey)?

I do that when I make yoghurt.
Fresh milk, heat, cool, add Greek yoghurt, let sit then drain for about 24 hours.
I then eat it like yoghurt....
(2.5 litre milk ends up with just over 750 ml whey, so about 1.75 litre yoghurt.
The milk cost me 25 kwacha.
0.5 litre yoghurt in the shop is 30 kwacha)

 

[MypinchofItaly]

Recipe - Easy Deep-Fried Greek Yoghurt and Grana Padano Bites