General Question

food's avatar

If a recipe calls for strained yogurt, which part do you use in the recipe?

Asked by food (792points) March 7th, 2012

Do you keep the strained part, or the liquid that went through the strainer?At first I thought it was the liquid part, but I later read a comment on a forum that said that the water in regular yogurt would not freeze nicely…

Observing members: 0 Composing members: 0

8 Answers

SpatzieLover's avatar

You use the strained yogurt. The water was strained out because it is unecessary.

If you don’t wish to strain this yourself, you can buy good quality Greek yogurt at most grocery stores.

marinelife's avatar

The solid that comes from the straining.

janbb's avatar

I am straining to add something new to the discussion but they’ve got it solidly covered.

food's avatar

Thanks for the puns and the cultured answers…I look forward to making tart, tangy frozen yogurt tomorrow, by the whey.

prioritymail's avatar

What @SpatzieLover said. “by the whey” – love it!!!

gruff's avatar

Yes, I would think you’d use the strained yogurt.

Answer this question




to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
Knowledge Networking @ Fluther