I'm soo excited.
Was inspired the other night by watching the food network. First it was the souffle, then yogurt, then yogurt cheese.
I've made my own yogurt several times, but was really tempted to try straining the yogurt to make the yogurt cheese. I just tried it and it's yummy! It's a little tangier and lighter than cream cheese (or much like frommage blanc). The possiblities are endless when I eventually mix it up with spices.
Next up, Cottage cheese where I can control the sodium, not to mention milk source!
Anybody know what I should do with the whey drained from the yogurt? Save it, drink it as a pwo shake?
And the biggest question...I'm curious how to find the nutrition breakdown...