Serum yogurt, also known as whey, is used to fail grains sauce, along with plenty of water in order to neutralize phytates and make them more digestible.
The Cream Cheese has a multipurpose and is delicious plain or seasoned with sweet or savory seasonings.
If you leave less time running down, you get a delicious dry curd that goes very well with various dishes Arabs, as Greek Yogurt. [...]
Ingredientes: 1 liter of natural yogurt
How to prepare:
To make your own Serum, Cream Cheese or Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls;
For Greek Yogurt top with honey, dried fruit and walnut.
To make your own Serum, Cream Cheese or Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls;
For Greek Yogurt top with honey, dried fruit and walnut.
For the Cream Cheese being careful not to squeeze because then sieve the cream cheese is more moist.
Tie this bag amidst a wooden spoon and hang it on a bowl, so that more whey can continue dribbling.
When the bag stops dripping, the cheese is ready.
Store the whey in a jar with tight-fitting lid, and cream cheese in a suitable container, covered.
Keep both in refrigerator.
The cream cheese is infinitely more tasty when seasoned with extra virgin olive oil and a little sea salt.
And what we do with the whey?
That means turbid water that is in the container is our precious whey - whey protein for athletes on duty.
I use the serum to prepare canned cabbage (sauerkraut or sauerkraut), canned cucumber or ginger, homemade gatorade , and the sauce grains like beans, brown rice, oats, chickpeas, lentils, etc ...
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