The SCD™ Beginners Guide
   

How to Drip Yoghurt

Dripped Yoghurt is also called cream cheese or yoghurt cheese. It is a very good substitute for the dry curd cottage cheese used in many recipes.

1/ To drip your yoghurt you need 3 items, a container to catch the water that drips off, a sieve or colander and a cloth to line the sieve. 2/ Put the sieve on the bowl 3/ Line it with the cloth. The cloth can be cheesecloth, linen, a handkerchief, muslin or any fine cloth as long as it is sterilized 4/ The yoghurt ready to drip. It is tilted here to show the water of hydrolysis that has already separated
5/ This shows the sort of consistency we should get with full fat cows milk 6/ Pour it into the cloth 7/ You can drip it at room temperature or some drip it in the fridge. I don't think it makes much difference either way to the resulting viable bacteria 8/ Cover it with a plate or cloth and leave it for 5 to 8 hours
f9/ Six hours later you can see how much drier it is and how the volume has reduced 10/ Tip it into a tupperware like container 11/ The resulting dripped yoghurt is almost pure casein. Put the lid lid on and into the fridge 12/ Water of hydrolysis is left over and contains galactose, proteins like lactoalbumin and some lactic acid.

Back to Yoghurt Menu

 

 

Web site design by Iain MacMaster
Please report any errors or comments to Iain MacMaster

Information published on Breaking the Vicious Cycle Web site is intended to support the book Breaking the vicious cycle by Elaine Gottschall and is for information purposes only. It is not the intention of this site to diagnose, prescribe, or replace medical care. Your doctor or nutrition expert should be consulted before undertaking a radical change of diet.
© 2005 Breaking the Vicious Cycle