Re: Casein and whey won't be in the ingredients, but they're there...
04/26/04 06:49 PM
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"Draining any kind of yogurt is a great way to get it even thicker, and work as a substitute as sour cream. I like doing this with Silk plain soy yogurt - if you let it drain overnight, it can get as thick as cream cheese."
I grew up on homemade yogurt and drained yogurt spread, and I miss it more than anything. I can have a bite now and then, but I can't have it for breakfast like I used to. I tried making it with plain soy yogurt (my method is hanging it in a cheesecloth bag from a cabinet over the sink, overnight), but the texture was just wrong. Somehow it was too gelatanous -- it jiggled and wiggled just too much, and it was way sweet. Any tips on taking care of that and approximating a real yogurt flavor?
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Amanda
I live in the Big Apple, but I don't eat the skin
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