The main component is milk ... you can strain the yogurt using a fine-mesh strainer lined with cheesecloth placed over a bowl (don't forget to save the resulting whey, it's a liquid treasure ...

Yogurt stews like shakriyeh, are the perfect dish to use this recipe for. We also eat yogurt ... involves just 2 ingredients and some time. Milk: Whole milk is the best to be used, but you can ...

Don’t use ultra-pasteurized milk in this recipe, as it’ll negatively ... so the temperature fluctuated, causing the yogurt to separate from the whey and become grainy. While I did find a ...

However, it is strained multiple times to remove most of the whey, resulting in a thicker, creamier texture and a higher concentration of protein. Greek yogurt is typically made from cow's milk ...