Yogurt

Yogurt

Yogurt is the product of bacteria culturing in milk. The development of lactic bacteria, which use lactose as their food source and produce lactic acid, thickens the milk and gives it a tangy flavor. The culturing of the milk also helps with its preservation. Basic yogurt may not be very thick, though it is useful for some sauces and for beverages. For a thicker yogurt, it is necessary to drain some of the whey. Line a colander with cheesecloth. Place the yogurt in the colander and set the whole thing over a bowl to collect the whey. Allow to sit several hours or overnight in the refrigerator. The resulting yogurt will be thicker and more firm. This can also be purchased under the designation of Greek yogurt.