GREEK YOGURT FROM THICK INDIAN CURD (YOGURT)
Steps:
- - Spread the cheese cloth over a medium-size colender. - Without stirring or breaking the Indian Curd (Yogurt), dump it into the spread cheese cloth. - Bring all the edges of the cheese cloth together and let the excess whey strain. - Hang it in the refrigerator so that it won't end up sour. And keep a pot under it to collect the whey. - After 6-8 hours, thick, rich & creamy Greek Yogurt is got. For 1 cup of thick Indian Curd (Yogurt), we will get around 1/2 cup of Greek Yogurt. Detailed photo recipe is at http://www.pinterest.com/pin/452471093783441226/
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