Then I pulled out a large metal mixing bowl. My perfect colander and two sheets of cheesecloth.
I've been making batch after batch of yogurt. Almost everyday I heat up milk, adding dry milk and culture, mixing, cooling and then waiting 6 hours before refrigerating 2 hours. Yes, I'm addicted. I've found a wonderful culture that makes a sweeter yogurt so you don't have to sprinkle in sugar or vanilla and I think I'd eat it all day long if I had an endless supply of blueberries.
The kids and I made smoothies with our yogurt the other day. It was delicious.
I made a fresh batch of yogurt and plopped all 4 cups of it onto the cheesecloth.
Then I pulled up the ends of the cheesecloth. Looped a few rubberbands around the end because I couldn't find my kitchen string and plopped it back on the strainer and into the refrigerator. The longer you let the yogurt drain the thicker your end result will be. You can drain it as few as 8 hours and as long as 24 hours. I went for 16, seemed like a good number to start with.
Then I made a non-bake Yogurt Cheesecake. So yummy. It didn't set up like I was hoping and I think the next time I make this I'll let my yogurt drain for a full 24 hours if cheesecake is on the menu.
Then I dry grilled them in a hot skillet, about 2 minutes on each side.