Put the cheesecloth in a colander and put the colander in a large bowl to catch the whey, which is a thin yellow liquid. Put the yogurt in the colander, cover the colander with a plate, and put it all in the refrigerator.  Strain for a couple of hours for greek yogurt.  Strain overnight for a very thick yogurt, almost like soft cream cheese. Place the yogurt in your fridge for several hours before serving. It will keep for 1 to 2 weeks. If you're going to use some of it as starter, use it within 5 to 7 days, so that the bacteria still have growing power. Whey will form on the top. You can pour it off or stir it in before eating your yogurt. Many commercial yogurts include a thickening agent, such as pectin, starch, gum, or gelatin. Don't be surprised or concerned if your homemade yogurt has a somewhat thinner consistency without these thickeners. Putting the yogurt in the freezer to cool it before to moving it to the refrigerator will result in a smoother consistency. You can also stir or shake in the lumps. Experiment until you develop a flavor that your taste buds fancy. Canned pie filling, jams, maple syrup, and ice-cream fudges are good flavorings. For a healthier option, use fresh fruit, with or without a small amount of sugar or honey.
صف الزبادي خلال القماش القطني للاتساق الأكثر سمكًا. بتبريد الزبادي. أضف النكهات الاختيارية. استخدم الزبادي من هذه الكمية كخميرة للكمية القادمة. انتهى ويتم تقديمه.
صف الزبادي خلال القماش القطني للاتساق الأكثر سمكًا. بتبريد الزبادي. أضف النكهات الاختيارية. استخدم الزبادي من هذه الكمية كخميرة للكمية القادمة. انتهى ويتم تقديمه.