The pressed yogurt is essentially labneh, which is a yogurt cream cheese, and most of the varieties I've seen have been savory. If you left off the candy melts and drizzled it with olive oil and minced garlic, I bet the nasturtiums would be super tasty with it!
I am sure this suggestion will get lost in the sea of comments, but in case it inspires anyone, I use my leftover whey when I make bread to replace the water. It is nice because I don’t have sourdough starter it can make a plain loaf of bread taste like sourdough 🤓
I'm Lebanese, this is how we make homemade labneh at our house. Give it a drizzle of olive oil and a sprinkle of za'atar, and eat it with pita and some veg on the side (I recommend cucumber and olives)!
In the Netherlands we have a thing called "hangop" which can be made with either yogurt or buttermilk (though I've never tried the buttermilk variety). You put yogurt in a cheesecloth then hang it over a bowl over night (up to 24 hours) for the whey to drip out. This turns it into something similar to Greek yogurt. Then you fold in whipped cream which cuts the tang but also makes the yogurt even thicker and gives it a wonderful texture. It is SO good.
The dry yogurt videos confused me so much as to what they were when I was first seeing them in the shoets 😅 I’m so glad to see you tackle it and clear up the mystery!
I’m half Burmese half Indian and grew up making yogurt at home every few days because we didn’t have yogurt available in the market and didn’t have a fridge. If you’re used to homemade yogurt it’s def worth to make because the taste is so much better than even the artisan yogurt at the grocery store. It’s super easy and much less expensive. I’ve never made greek style at home but will definitely give it a try. Looks delicious!
We use dry yogurt to make shrikhand in Mumbai, India! If we add mango, it becomes amrakhand! We just use a hanging cheesecloth though to make the dry yogurt.
I suggest making your own dandelion honey in the spring (its a syrup from flowers) and eating it together with unsweetened yogurt, its really really good
Turning it into a dip is such a great idea. In a way this is basically marscapone, or I'd imagine its similar. Mix it with jelly or jam and put it on pancakes, delicious
Mascarpone is certainly richer with more fat. I love it though. I'd also assume, without trying dry yoghurt (first time I heard of it), it would have the slightly sour yoghurt taste, which I don't find in mascarpone
oooohhh I'm seeing all kinds of ways to zuzh this up. Maybe use a strawberry flavored one and then shmear it on a bagel instead of full fat cream cheese? Yogurt cheesecake? Everything bagel seasoning to make a lovely dip. Oh man! This is so cool Emmy! Thanks for sharing. I am not up on all the trends because I'm don't go on the TikTok or the other socials. Awesome!
EASIER WAY FOR SAME OUTCOME: I’ve made yogurt cheese like this using a clean ‘white cotton flour bag dish towel’ and tied over my kitchen sink faucet for entire night. By morn youve got a cheese... similar to spreadable cream cheese. RECIPE: at times I’ve also mixed in bowl crushed finely chopped garlic piece, and with a tsp of thyme (not ordered) and the put in the dishtowel to hang overnight. When you remove the cheese from bag & spread the cheese on plate. To make Emmy version, of course use only plain yogurt... I am interested to try this with the chocolate crack and maple syrup. When I make with garlic for a dip/spread will serve w/home made pita chips!
Would love to see you make labneh in it! Maybe try different combos: labneh rolled in toasted sesame seeds, labneh in Aleppo pepper, in za'atar, in rose petals, with garlic oil, etc.
If the "carbonation" is what I think it is, it depends on fermentation. But vitally, the Lucerne plain low-fat variety you used has corn starch, sugar, and preservatives instead of active culture. So I doubt it will work so well for a ferment. An easier alternative might be to substitute it for the water in baked goods or whatever you think could use more tangy depth.
Just make your own yogurt, then let it drain a couple hours. That's what Greek yogurt is. Yogurt cheese is yogurt with more of the whey strained out. But you need to use active yogurt, not dead yogurt like what you are using. If you're going to use sture bought yogurt, check the carton to see if it has live lactobacillus. It's kind of a waste to get the yogurt without 🦠🤗
I don't care for single use things due to lack of storage space but... this is a yogurt press & would also work for tofu. I wonder what else could be pressed?
This was great. I hope you'll try using the whey to make fizzy drinks and report back! And thank you not pushing the affiliate link products. I just bought one!
I never heard of this until now. It's rather neat. I doubt if I would ever make it. But I'll know what it is in case I'm invited over somewhere and they served it.
It's a fancy Shrikhand!...Just hang your yogurt in a cheesecloth over a sink in the tap for the same amount of time then incorporate sugar and cardamom powder you have your basic Shrikhand, switch the cardamom for Mango pulp you have Aamrakhand, you can be creative with flavours, use the Shrikhand as a spread on a slice of bread or can you eat it as it is...
@@stickitydoodah You don't really taste the sourness, it's lighter in flavor and the sourness kinda balance the sweetness. There's plenty of recipes here in Greece for making mousse using yogurt, chocolate and milk. I've made a recipe I found that used such a dark and white chocolate mousse over a cheesecake -like base for birthdays and it was amazing, one of my favorites.
I bought a yogurt strainer to avoid using cheesecloth! I get mine as thick as this just by straining longer. I've never heard it called "dry yogurt" before. Yogurt cheese, labneh are what I've been calling it. My strainer is not flat, but after straining 24 hours I have put it in a 4" round cake pan to get the puck. Otherwise I use it for recipes or just to eat. The strained yogurt makes good frozen yogurt because it stays creamier - less liquid to freeze. This was interesting. I've never put a candy shell on it.
Emmy can you please do a savory type version of this recipe. I would love to see a version in which you described, fresh herbs or with chips. -thank you ❤❤❤
Ooooo! I can make my butter extract with one of those! You know infuse butter and vodka together and squeeze through cheese cloth. I love this butter! Buying! Thanks!
Uh, what? You could also just pop it in the freezer. Alcohol stays liquid LONG after water and fats have frozen. Also, WHY. Why do you need butter flavored booze. I neeeeeed to know.
@@codename495 oh! It’s like you use it like vanilla extract! It gives baked goodies an intense enhanced butter taste! There are tons of recipes/videos out there on how to make it. It’s 1/2 cup butter to 1 cup 80 proof vodka. Put in pot warm over LOW heat mixing butter and vodka but do not boil or get too hot or butter will burn and alcohol in vodka will evaporate! Just warm them together. Once butter has melted and warmed with vodka for 5 min. Take off heat and pour into container cover/seal and freeze overnight. Then when you take it out vodka hasn’t frozen. It’s still liquid and butter is frozen on top. Strain/squeeze butter and vodka with cheesecloth and the liquid you put in bottle seal and store in fridge. You only need a teaspoon or so to recipes. Oh the butter that’s leftover you can spread on toast! It’s still good to eat with a great flavor! Look the exact recipe up on TH-cam or internet they can explain better than me! lol. Of course you still bake with butter but the butter extract gives goodies an added buttery flavor!
I make homemade greek pressed yogurt twice a month. I LOVE the thick creamy texture and I flavor it with sugar free drink mix powder and frozen fruit. OMG, better than ice cream!
When Emmy showed us the yogurt in the press went immediately to “looks like cotton candy trix yogurt” oh man talk about a hit to my childhood memories 😂
this is actually how you make cream cheese. but I think you add vinegar for the sourness of cream cheese..not a hundred percent sure. thanks for sharing this..love watching your videos.
Actually, the cream cheese you make from yoghurt takes a while for all the whey to wick from it. I use olive straining plastic containers lined with cheesecloth and change the cheesecloth every day for about 2 days. The cream cheese produced from this is fabulous, a "brick" style consistency like Phili but without the salt. If you want to reproduce Phili style, just add some salt to your final product. 2l of yoghurt produces about 800g cream cheese which i use to make cheesecakes.
There's something similar called Pashka.. cream cheese/yogurt spread that comes in many different flavors. Basically cheese cake but you spread it on toast.
In India, this is called Shrikhand. Hung yogurt with saffron, sugar, and cardamom. It's a delicious dessert, but it's very rich. Every time I try it, I can't eat more than one spoon.
Maybe those are American terms. But from what I know, Greek yogurt is thicker bc of higher milk fat content. What you are describing is called strained yogurt
We have in sweden a kinda natrual candy with dries fruits or nuts and some of them are dipped in a yoghurt coat that are kinda dried yoghurt. They are so good
For some reason, the thought of "dry yoghurt" makes me think of that trope of the one pot that got left at the back of the fridge for goodness knows how long and it's all dried and unpleasant looking, not somehting I'd want to consume!!! :P
I make homemade yogurt every ten days or so. More often if I strain it into greek-style. I mix in frozen/thawed cherries. So easy, its ridiculous. I remember my mom making yogurt in these tiny cups in an electric contraption on the radiator in the kitchen when I was a little kid in the 60's. No she wasn't a hippie, but a lawyer!
gen Z is amazing they rediscovered old things and it is trending now :D this is basically home made white yogurt cheese still very popular in the Eastern Europe
I was looking at you, NOT tasting it on it's own. And then you said "Let's taste it on it's own... With... Raspberry." AND granola, AND flower petals...
This is just yogurt cheese. You don't need that contraption. I make yogurt, roll it into a log, suspend it to drain whey and squeeze it from time to time!
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
The pressed yogurt is essentially labneh, which is a yogurt cream cheese, and most of the varieties I've seen have been savory. If you left off the candy melts and drizzled it with olive oil and minced garlic, I bet the nasturtiums would be super tasty with it!
Is labneh also made with kefir?
@@TamarLitvot I never have, but it's certainly worth a try! Worst case scenario, the kefir goes through the cheesecloth and you still have kefir.
Someone should introduce Emmy to makdous now that she knows labneh
My Palestinian mother would make me sandwiches with labneh, cucumber, tomato, olives and dried mint 🤤🤤🤤
@@charbeltrad1439 I looked that up and it sounds delicious!
I am sure this suggestion will get lost in the sea of comments, but in case it inspires anyone, I use my leftover whey when I make bread to replace the water. It is nice because I don’t have sourdough starter it can make a plain loaf of bread taste like sourdough 🤓
thats pretty cool
I'm Lebanese, this is how we make homemade labneh at our house. Give it a drizzle of olive oil and a sprinkle of za'atar, and eat it with pita and some veg on the side (I recommend cucumber and olives)!
In the Netherlands we have a thing called "hangop" which can be made with either yogurt or buttermilk (though I've never tried the buttermilk variety). You put yogurt in a cheesecloth then hang it over a bowl over night (up to 24 hours) for the whey to drip out. This turns it into something similar to Greek yogurt. Then you fold in whipped cream which cuts the tang but also makes the yogurt even thicker and gives it a wonderful texture. It is SO good.
Sounds delicious!!!
Sounds a lot like Crème fraîche.
Interesting, we don't have it on the other side of the border in Nedersaksen. Should try it. Do you normally flavour or sweeten it?
Yes it's delicious!! The Yoghurt version of course, I've also never heard of the one made from buttermilk haha😅
That sounds delicious!
The dry yogurt videos confused me so much as to what they were when I was first seeing them in the shoets 😅 I’m so glad to see you tackle it and clear up the mystery!
I thought the stuff in the shorts was frozen yogurt or something
Don’t need the gadget since ways around it as Emmy says!
I’m half Burmese half Indian and grew up making yogurt at home every few days because we didn’t have yogurt available in the market and didn’t have a fridge. If you’re used to homemade yogurt it’s def worth to make because the taste is so much better than even the artisan yogurt at the grocery store. It’s super easy and much less expensive. I’ve never made greek style at home but will definitely give it a try. Looks delicious!
We use dry yogurt to make shrikhand in Mumbai, India! If we add mango, it becomes amrakhand! We just use a hanging cheesecloth though to make the dry yogurt.
That sounds cool!
Emmy, We sweeten and add saffron to make shrikhand
Is it just as firm as the pressed one?
@@napoleonfeanor not as firm, no! But for shrikhand that's how we want it.
Breakfast cheesecake - granola bottom, mix sweetener of choice in and layer on top, berry compote and fresh berries on top
That sounds delicious!!
First time I saw this yoghurt I was like "No whey!"
Whey!
I see what you did there 😅😅😅
Jail. 2 years.
😂😂
I just appreciate your content so much! You help my anxiety every time i watch a video, love u emmy
I suggest making your own dandelion honey in the spring (its a syrup from flowers) and eating it together with unsweetened yogurt, its really really good
I think Emmy already made it in one of the previous videos 😊
The blue and pink yogurt reminds me of when we used to get trix yogurt and scooby snacks in school ❤
Oh my gosh I thought the same thing! I miss those so much they were so good
Memory unlocked! That was the best yogurt.
We never got that. Lucky! 🍀
Don’t you just love her! She’s so precious!
It is like Labneh, and that is used as a dip in the Middle East. I can buy it a Turkish supermarket around here.
Turning it into a dip is such a great idea. In a way this is basically marscapone, or I'd imagine its similar. Mix it with jelly or jam and put it on pancakes, delicious
Mascarpone is certainly richer with more fat. I love it though. I'd also assume, without trying dry yoghurt (first time I heard of it), it would have the slightly sour yoghurt taste, which I don't find in mascarpone
@@napoleonfeanor Maybe like halfway between marscapone and cream cheese
my mom homemakes yogurts and she uses her whey to make bread!!
Great in soup too.
I love reading the comment section for Emmy's videos! So much more to learn
We always make dips with labneh, which is similar to dry Greek yogurt
I use it instead of mayo for a less fat dip
You can also use the whey, full strength or diluted, to cook beans or rice in. It is supposed to make them more digestible and nutritious.
Emmy getting all fancy with her blue and pink dry yogurt! I bet it would also be good with honey and toasted almonds.
It reminds me of the Trix yogurt I'd get sometimes as a kid
I’ve seen some people use fruit/vegetable or matcha powder to color it so it also has flavor
I wonder if you can use this to make Labne. It’s thicker than Greek yogurt but smoother than cream cheese (which I think is blended curd).
oooohhh I'm seeing all kinds of ways to zuzh this up. Maybe use a strawberry flavored one and then shmear it on a bagel instead of full fat cream cheese? Yogurt cheesecake? Everything bagel seasoning to make a lovely dip. Oh man! This is so cool Emmy! Thanks for sharing. I am not up on all the trends because I'm don't go on the TikTok or the other socials. Awesome!
I have unsweetened skyr-style yogurt for hot weather meals. It's so delicious with meat, cheese, vegetables, herbs, & (usually) fruit.
EASIER WAY FOR SAME OUTCOME: I’ve made yogurt cheese like this using a clean ‘white cotton flour bag dish towel’ and tied over my kitchen sink faucet for entire night. By morn youve got a cheese... similar to spreadable cream cheese. RECIPE: at times I’ve also mixed in bowl crushed finely chopped garlic piece, and with a tsp of thyme (not ordered) and the put in the dishtowel to hang overnight. When you remove the cheese from bag & spread the cheese on plate. To make Emmy version, of course use only plain yogurt... I am interested to try this with the chocolate crack and maple syrup. When I make with garlic for a dip/spread will serve w/home made pita chips!
Would love to see you make labneh in it! Maybe try different combos: labneh rolled in toasted sesame seeds, labneh in Aleppo pepper, in za'atar, in rose petals, with garlic oil, etc.
If the "carbonation" is what I think it is, it depends on fermentation. But vitally, the Lucerne plain low-fat variety you used has corn starch, sugar, and preservatives instead of active culture. So I doubt it will work so well for a ferment.
An easier alternative might be to substitute it for the water in baked goods or whatever you think could use more tangy depth.
Just make your own yogurt, then let it drain a couple hours. That's what Greek yogurt is. Yogurt cheese is yogurt with more of the whey strained out. But you need to use active yogurt, not dead yogurt like what you are using. If you're going to use sture bought yogurt, check the carton to see if it has live lactobacillus. It's kind of a waste to get the yogurt without 🦠🤗
I make my homemade yogurt in the instant pot then I have a strainer I got on Amazon to strain it. Comes out great!
3:58 its a pet peeve of mine when people leave so much in the bowl when pouring things out! You have rubber spatulas right there aaa
Knowing Emmy, she likely ate it or let her kids eat it. Emmy isn’t one to waste things either. She’s pretty good at that from what I’ve seen.
I don't care for single use things due to lack of storage space but... this is a yogurt press & would also work for tofu. I wonder what else could be pressed?
Probably good for paneer
Ricotta (to make ricotta salata)?
I use it to make lots of different types of
Yogurt and cheese, I’ve used a similar one to make pickled onions and to strain out broth/stock.
You could even use it for pressing grated veggies or cooked spinach to get the liquid out for omelettes or similar
This is a good thing to be concerned about. There is too much waste.
I'd love to use this gadget to get the excess water out of canned pumpkin!
This was great. I hope you'll try using the whey to make fizzy drinks and report back! And thank you not pushing the affiliate link products. I just bought one!
I've done the cheesecloth method using strawberry yoghurt - delicious!
EMMY I love your hair so much in this video!!
I never heard of this until now. It's rather neat. I doubt if I would ever make it. But I'll know what it is in case I'm invited over somewhere and they served it.
It's a fancy Shrikhand!...Just hang your yogurt in a cheesecloth over a sink in the tap for the same amount of time then incorporate sugar and cardamom powder you have your basic Shrikhand, switch the cardamom for Mango pulp you have Aamrakhand, you can be creative with flavours, use the Shrikhand as a spread on a slice of bread or can you eat it as it is...
In some parts of the world, if you added salt it would be called Kashk and you would add it to certain soups 😍😍
Garlic and Zaatar for the next time! This is just labneh in the making!
Exactly.
“I'm a Galapagos tortoise eating a hibiscus.🌺" :P
I’ve always been so intrigued by this I’m very excited to watch . Thank you, Emmy!!! :)
this would be really good if u made it into a chocolate version cuz then its gonna be like a healthy chocolate mousse
I wonder if the sourness of the yogurt would make it taste bad
@@stickitydoodah You don't really taste the sourness, it's lighter in flavor and the sourness kinda balance the sweetness. There's plenty of recipes here in Greece for making mousse using yogurt, chocolate and milk. I've made a recipe I found that used such a dark and white chocolate mousse over a cheesecake -like base for birthdays and it was amazing, one of my favorites.
Can you do this with plant-based yogurt?
I bought a yogurt strainer to avoid using cheesecloth! I get mine as thick as this just by straining longer. I've never heard it called "dry yogurt" before. Yogurt cheese, labneh are what I've been calling it. My strainer is not flat, but after straining 24 hours I have put it in a 4" round cake pan to get the puck. Otherwise I use it for recipes or just to eat. The strained yogurt makes good frozen yogurt because it stays creamier - less liquid to freeze. This was interesting. I've never put a candy shell on it.
Emmy can you please do a savory type version of this recipe. I would love to see a version in which you described, fresh herbs or with chips. -thank you ❤❤❤
I just added it to my Amazon cart for my birthday.
Happy Birthday 🎈🎂🎁
Happy birthday!! 🥳🥳
I pray that you have a happy one!
First thing I thought after Emmy mixed the blue and pink in the gadget was “Yay Emmy made Trix yogurt!”
Right?! 😆 But without the sugar and flavoriing.
OMG THANK YOU!!! I ASKED FOR THIS LIKE A BILLION TIMES 😭
This would also be a good way to make paneer.
If you want your chickens to produce yolks that are that intense orange color, feed them marigold flowers.
Liquid whey makes a great replacement for water when making bread.
It's beautiful, I can't wait to try it ❤❤
I think it would be good for pressing ricotta and other soft cheeses too. You could definitely use it to make ricotta salata
Probably tofu too
I wonder if this is what I need to use to make a Clio bar dupe 🤔
Ooooo! I can make my butter extract with one of those! You know infuse butter and vodka together and squeeze through cheese cloth. I love this butter! Buying! Thanks!
Uh, what? You could also just pop it in the freezer. Alcohol stays liquid LONG after water and fats have frozen. Also, WHY. Why do you need butter flavored booze. I neeeeeed to know.
@@codename495 oh! It’s like you use it like vanilla extract! It gives baked goodies an intense enhanced butter taste! There are tons of recipes/videos out there on how to make it. It’s 1/2 cup butter to 1 cup 80 proof vodka. Put in pot warm over LOW heat mixing butter and vodka but do not boil or get too hot or butter will burn and alcohol in vodka will evaporate! Just warm them together. Once butter has melted and warmed with vodka for 5 min. Take off heat and pour into container cover/seal and freeze overnight. Then when you take it out vodka hasn’t frozen. It’s still liquid and butter is frozen on top. Strain/squeeze butter and vodka with cheesecloth and the liquid you put in bottle seal and store in fridge. You only need a teaspoon or so to recipes. Oh the butter that’s leftover you can spread on toast! It’s still good to eat with a great flavor! Look the exact recipe up on TH-cam or internet they can explain better than me! lol. Of course you still bake with butter but the butter extract gives goodies an added buttery flavor!
@@codename495try it with whiskey. Whiskey flavoured butter… halfway to hard sauce, really. And butter flavoured whisky in a hot toddy. Go from there….
@@codename495 It's how you make any flavour extract. It's not for drinking, it's for cooking.
Thank you😊
Most of the viral dry yogurt videos seem to have the yogurt so dry it looks like gym chalk and I genuinely want to know who would want to eat that
Meee!!!
I make homemade greek pressed yogurt twice a month. I LOVE the thick creamy texture and I flavor it with sugar free drink mix powder and frozen fruit. OMG, better than ice cream!
Do you have a recipe you can share? It sounds delicious.
That looks sooo good!
When Emmy showed us the yogurt in the press went immediately to “looks like cotton candy trix yogurt” oh man talk about a hit to my childhood memories 😂
Labneh!! We eat it daily here in the middle east :) roll it in za'atar. I love drizzling pomegranate molasses and olive oil 🫒🥣
this is actually how you make cream cheese. but I think you add vinegar for the sourness of cream cheese..not a hundred percent sure. thanks for sharing this..love watching your videos.
Actually, the cream cheese you make from yoghurt takes a while for all the whey to wick from it. I use olive straining plastic containers lined with cheesecloth and change the cheesecloth every day for about 2 days. The cream cheese produced from this is fabulous, a "brick" style consistency like Phili but without the salt. If you want to reproduce Phili style, just add some salt to your final product. 2l of yoghurt produces about 800g cream cheese which i use to make cheesecakes.
There's something similar called Pashka.. cream cheese/yogurt spread that comes in many different flavors. Basically cheese cake but you spread it on toast.
In India, this is called Shrikhand. Hung yogurt with saffron, sugar, and cardamom. It's a delicious dessert, but it's very rich. Every time I try it, I can't eat more than one spoon.
I feel old when I say this… but what is old is new again. Welcome to the 1970’s! Strained yogurt on granola. 😂
I might need to try this using the seive and cheesecloth method. I like the taste of strawberry yogurt but I struggle with the texture of it
I feel this can be done in a tofu press as well with a brick or cans of food on top to way the yogurt down
Graham Kerr made strained yogurt cheese on his cooking show in the 90s.
Reminds me of making tofu weirdly
Maybe those are American terms. But from what I know, Greek yogurt is thicker bc of higher milk fat content. What you are describing is called strained yogurt
Nice looks indeed very pretty
We have in sweden a kinda natrual candy with dries fruits or nuts and some of them are dipped in a yoghurt coat that are kinda dried yoghurt. They are so good
Can you share the 'making drinks with whey' video/article?
For some reason, the thought of "dry yoghurt" makes me think of that trope of the one pot that got left at the back of the fridge for goodness knows how long and it's all dried and unpleasant looking, not somehting I'd want to consume!!! :P
No whey!
emmy: makes weird cheese yogurt dessert thing
also emmy: dresses it up with random stuff 'cause it's pretty and she can.
I was thinking it would be delicious spread on toast or an English muffin with honey
This is very reminiscent of labneh, which has been made for millennia!!
Yup! Reminds me I’ve gotta make more Laban. I forgot.
please make the video on the yogurt whey experiment!
I make homemade yogurt every ten days or so. More often if I strain it into greek-style. I mix in frozen/thawed cherries. So easy, its ridiculous. I remember my mom making yogurt in these tiny cups in an electric contraption on the radiator in the kitchen when I was a little kid in the 60's. No she wasn't a hippie, but a lawyer!
I wonder how necessary the candy coating? Seems just to be aesthetic. Heath wise I would omit that.
It's kind of interesting that the dye didn't attach to the whey. Just the solid part of the yogurt.
Your thumbnail is giving Méliès' moon vibes, and I don't care who knows it 🚀🌚
I wonder how it compares to an Icelandic skyr which is classified as a cheese
Try it savory, us Syrians eat it with olive oil and pita ❤
She mentions towards the end wanting to do savory with garlic oil
Awesome video, Emmy! I remember reading rainbow bowling 🎳 balls! episode. 😊
When you said dried, I thought you meant freeze dried. (embarrassed) 🤭
graham kerr does a similar tactic to this
Sitting here eating an Ellenos Marion berry yogurt watching Emmy eat dry yogurt 😂
I'm a Galapagos tortoise eating a hibiscus.🌺
If you cut this into thicker slices and cover with dark chocolate, this would be a dupe for Clio bars.
gen Z is amazing they rediscovered old things and it is trending now :D this is basically home made white yogurt cheese still very popular in the Eastern Europe
The woman in the video doesn't look like she's "gen z" 😂
@@malloryknox6802 Dry yogurt recipe trend originated on tik tok within Gen z
I saw one they color it with fruit powder
Just use a coffe filter - and use the wey in bread
I didn’t know whey could be added to bread. I always wonder what to do with it and hate throwing it out. Thx!
It’s basically labneh that you have made
I used to make this 30 years ago, and I added savory seasoning to make a cheese.
Good idea. Like Boursin.
How about soap crushing
This is Labneh
I would use these colors and a sweet & tart Cotton Candy flavoring
6 hours is a quarter day, right?
I was looking at you, NOT tasting it on it's own.
And then you said "Let's taste it on it's own... With... Raspberry."
AND granola, AND flower petals...
This is just yogurt cheese. You don't need that contraption. I make yogurt, roll it into a log, suspend it to drain whey and squeeze it from time to time!
It's not for me, but it looks beautiful by the time you finish it