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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 2107065" data-attributes="member: 345386"><p>Yesterday, I had a busy day on dairy.</p><p></p><p>Firstly, I made another batch of clotted cream - this time from a 300ml of extra thick double that was still well in date, but really wanted using. This is the result</p><p></p><p>[ATTACH=full]34645[/ATTACH] </p><p></p><p>As before, I also have some remaining cream that was drained off. </p><p></p><p>I'm not going through the straining process to make my Greek yog really thick, then I'm guessing I'll have to add whey back, but it's easiest to handle when very well drained. It also means the very thick youghurt can be stored in smaller jars, then manipulated later to the consistency I want. For example, I'll do a slightly thinner batch for a marinade I'll be doing later, butwill have thicker for brekkers.</p><p></p><p>The kitchen looks like a production line at the moment.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2107065, member: 345386"] Yesterday, I had a busy day on dairy. Firstly, I made another batch of clotted cream - this time from a 300ml of extra thick double that was still well in date, but really wanted using. This is the result [ATTACH=full]34645[/ATTACH] As before, I also have some remaining cream that was drained off. I'm not going through the straining process to make my Greek yog really thick, then I'm guessing I'll have to add whey back, but it's easiest to handle when very well drained. It also means the very thick youghurt can be stored in smaller jars, then manipulated later to the consistency I want. For example, I'll do a slightly thinner batch for a marinade I'll be doing later, butwill have thicker for brekkers. The kitchen looks like a production line at the moment. [/QUOTE]
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