Comments on: Custom Pizza http://ediblearia.com/2009/03/04/custom-pizza/ Analog cooking in a digital world Mon, 13 Feb 2012 03:38:39 +0000 hourly 1 http://wordpress.com/ By: Ren http://ediblearia.com/2009/03/04/custom-pizza/#comment-280 Thu, 05 Mar 2009 13:11:30 +0000 http://ediblearia.com/?p=2264#comment-280 Line a large strainer or colander with cheesecloth. Place this over a bowl and then pour in the yogurt. Let it drain overnight covered with plastic wrap. Empty the whey from the bowl.

Fill a strong plastic storage bag with some water, seal and place over the cheese to weigh it down. Let the cheese stand another 8 hours after which it is ready to use.

The flavor is similar to a sour cream with a texture of a soft cream cheese. A pint of yogurt will yield approximately 1/4 lb. of cheese. The yogurt cheese has a shelf life of approximately 7-14 days when wrapped and placed in the refrigerator and kept at less than 40°F.

]]> By: Dink http://ediblearia.com/2009/03/04/custom-pizza/#comment-279 Thu, 05 Mar 2009 11:55:18 +0000 http://ediblearia.com/?p=2264#comment-279 Great looking pizza. Did you make or buy the crust? Also, how do you separate the yogurt into it’s components

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