Once your yoghurt has set you could try straining it to make a thick and
creamy yoghurt, like greek yoghurt or labna (although for the latter you
mix lemon juice and olive oil into the yoghurt before straining it). I
strain mine through a paper coffee filter but in the past i have used
scalded J-Cloth or a scalded cotton tea towel. Just leave it until it has
stopped dripping. You can use the liquid in soups and stews and the thick
creamy yoghurt is good with stewed fruit, jam, honey or whatever.
Incidentally I use fresh unflavoured yoghurt as a starter - a couple of
tablespoons mixed into milk that has been brought to the boil then cooled
to blood temperature. I tend to leave it in the machine for at least 6
hours and find it thickens nicely in the fridge.
Lesley
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