Straining yogurt removes the thin whey, or liquid portion of the milk, from the milk solids that have thickened and coagulated during fermentation. Straining thickens

Yogurt teems with life. Beneficial bacteria thrive in milk, eating away milk’s natural sugars. That beautiful and ancient microbial process produces yogurt’s distinct tartness. Most

The flavor and consistency of the yogurt you make depends on the characteristics of the starter you use. Whether you choose villi, piima, or fil