kalanamak wrote:

> Youg made from whole milk. IME, countries with "old world recipes" that
> require yougurt often suffer if low fat is used because they evolved in
> a world where 2% weren't available. Actually, I've used sheep and goat
> yougurt in curries to better effect. Sheep youg is rich and more highly
> flavoured. YUM.


From an old post of mine entitled Exquisite Nature and Yougurt Cheese:
<begin paste:>
ObFood: I've found, in making drained yougurt from my homemade yougurt
that while I like a sweet curd (yougurt put in the fridge as soon as
it's set), yougurt cheese [drained yougurt like labne] is almost
flavourless this way. If I let the
yougurt sit in a nice hot place for 18 or more hours, and THEN give it a
prolonged drain, the product is like very tasty cream cheese with a
pleasant bite.