SHOW OFF YOUR YUM! Food Photography Thread

Coffee yogurt after properly chilling.

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It’s best strained with nothing added. The extra coffee is okay, but extra sweet is not. I have decided to try making coffee yogurt once more with a different technique. Whole milk, checking for doneness sooner, and stirring in the coffee when it’s done.
Are you using coffee or instant coffee? I made ice cream with instant coffee and it was very good.

I had to drain the raw milk yogurt I cultured last night with a cheese cloth. It is much better now. I have ordered bulgarian starter and will make more with it to see how it works.

This is quite an adventure!
 

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