Stella's Social Club

I spent two days on this. Drained the yogurt for 24 hours in cheesecloth to get most of the water out. Then baked it yesterday, cooled it overnight and photographed it today. Now I'm gonna' eat it!

 
You use any egg in that? Some cornstarch would bind fluids too if you're in a hurry. Your greek yoghurt must be runnier than the stuff we have though, I've never had a need to strain it. Although, I like Turkish yoghurt better, the 18% fat content is just right.
 
You use any egg in that? Some cornstarch would bind fluids too if you're in a hurry. Your greek yoghurt must be runnier than the stuff we have though, I've never had a need to strain it. Although, I like Turkish yoghurt better, the 18% fat content is just right.
I was creating a recipe for Chobani Greek Yogurt so I used their brand.

It doesn't require straining but I strained it because I didn't know what I was going to make. I first thought about cheesecake, then decided to make a tart. I wanted it to be the consistency of cream cheese. I used two egg yolks in the yogurt topping because Chobani doesn't have a full flat plain yogurt. I didn't want the texture to be crumbly.
 
Eww, light products...
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That is one group of people I refuse to take into account in my cooking. I can deal with lactose intolerance and gluten issues and other allergies, but I refuse to use light products.
 
WE GOT SNOW
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tooo

down to 700 feet in some places.... but for the most part down to 1500 feet in the mountains I have to cross to get home.

The Cuyamacas and Lagunas have more than a foot..... Woo Hoo.

Here at about 200 feet above sea level we got pelted with Hail all night.

so... a foot of snow means an inch of precipitation? Right?

if thats true we got an inch....

Its 47 degrees here

After a phone call to my neighbor Tom we got three inches of snow at my house....

deb
 

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