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Saturday, May 17, 2014


This is just a brief post on yogurt.

We usually skim off the Cream to make into Cultured Butter.

The yogurt once it sets can used as is but we like a thicker yogurt texture and drain ours until it reaches a consistency we like.

Ready to package

The draining process is simple. A sieve or colander with a cheese cloth lining or in our case a piece of old curtain material. Draining time varies and an occasional check during the day along with a little rearranging to move the sloppier material to the bottom is all that is needed.

The operation in progress
The drained liquid is then used to soak grain for the poultry. Nothing is wasted.

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