kalanamak wrote:
>
> 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.

Or else go to the Bengali grocers in my former street in London and buy
their curd. Talk about flavour! That made great cheese.