I’ve got this wonderful Turkish strained yoghurt. I buy it by the 1kg bucket for use in Muesli, or with fruit, for making fresh cheese, yoghurt ice creams, Tzatziki – it’s versatile, cheap, refreshing, and delicious.
When I started a batch of fresh cheese for our Saturday supper just not long ago, I noticed that the strained yoghurt collected quite a large amount of whey. I strained it again and wonder if thus now is officially known as restraint yoghurt?
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