Advertisement
YOU ARE HERE: LAT HomeCollections

Kitchen Tip

September 05, 1996|CHARLES PERRY

Yogurt is solid because some of the milk proteins have curdled. The part that hasn't curdled, known as the whey, can be drained off, leaving "yogurt cheese," which is something like a sour cream cheese. All it really takes is time and a cloth-lined strainer, though it hurries the process up if you stir a dash of salt into the yogurt before leaving it to drain.

Advertisement
Los Angeles Times Articles
|
|
|