Just put a few scoops of yogurt in a piece of cheesecloth, or clean napkin, tie to a chopstick, and hang over a container. The whey will drip out over several hours/overnight. It's full of lactobacillus,
Way Cool. I should have thought of that Acidified fermentation is what yogurt and kifer are
and if you get enough liquid out of the yogurt, you're left with cream cheese!
For real? That's cream cheese?
As an aside someone asked me how to make their own yogurt from scratch without the whole starter from another mother thing. The question piqued my interest. I discovered As it turns out you can get all the bacteria you need from an ant nest. The Turks do it that way. They dig up an ant nest and capture the eggs then they put 'em in a cheese cloth and run the warm milk through it.
I'd like to know what set of circumstances and bright ideas led the first yogurt makers to understand that Ants had the magic MoJo.
Ants also have antibiotics.