On Mon, 5 Aug 1996 Julie Gettys wrote:
> Help!!!!! I made yogurt cheese and the texture is great, but
> it is so tart, it tastes almost sour. I added from herbs, which didn't
> help, then I added a little sweetner and yuk! Now it's sweet. Does
> anyone know what to do to smooth out the taste?
> Thanks, Julie G. Fryin' in Fresno
I now condense three-four quarts of non-fat yogurt per week into yogurt
cheese and I use it as my spread of choice. When I first started doing
this I found that the Dannon yogurt we normally used had too sharp a
taste. I began trying other brands of yogurt (making certain that they
were active cultures made with Acidophilus or some other bacterial
strain) and I finally settled on the Axelrod brand sold at Albertsons
here in Florida. It produces a solid and smooth tasting cheese after it
has been drained. If you experiment with several brands (you may need to
go to a market other than the one at which you normally shop), I'm sure
you will find a yogurt that meets your taste requirements.