That's ok, but it is still too runny!!!
_________________
Snickey

I think all the yoghurts in tetra paks are more liquidy since you're supposed to pour them from the container. Also, it seems the more fat content the firmer consistency.

Personally I also feel the US yoghurt is way too sweet, my kids don't like the US yoghurt as much as the swedish ones. I guess it's all comes down to what you're used to;)

Hope you find some you like!

Carina

quote:

---

Originally posted by carinamk:
I think all the yoghurts in tetra paks are more liquidy since you're supposed to pour them from the container. Also, it seems the more fat content the firmer consistency.

---

quote:

---

Originally posted by tiki:
You can make your own firm yogurt by letting plain yogurt sit and "drain" through a cheese cloth. You could probably do this with Swedish yogurt - just let the yogurt sit out for a few hours on a cheese cloth (over the sink in a collinder lined with cheese cloth), drain the whey out, and you're left with a firmer yogurt. I've done it a number of times as strained yogurt is frequently more expensive than regular, so I buy regular and strain it myself.

---

quote:

---

Originally posted by swede:

quote:

---

Originally posted by tiki:
You can make your own firm yogurt by letting plain yogurt sit and "drain" through a cheese cloth. You could probably do this with Swedish yogurt - just let the yogurt sit out for a few hours on a cheese cloth (over the sink in a collinder lined with cheese cloth), drain the whey out, and you're left with a firmer yogurt. I've done it a number of times as strained yogurt is frequently more expensive than regular, so I buy regular and strain it myself.

---

This is very common when making tzatziki here, putting yougurt in a coffe filter (or double filters) over a bowl in the refrigerator for a couple of hours. Cheaper than thick (greek or turkish) yougurt (and those weren't available at all not so many years ago).

---

quote:

---

Originally posted by tiki:

quote:

---

Originally posted by swede:
This is very common when making tzatziki here, putting yougurt in a coffe filter (or double filters) over a bowl in the refrigerator for a couple of hours. Cheaper than thick (greek or turkish) yougurt (and those weren't available at all not so many years ago).

---

Same thing in the US, even down to the availability of the thick yogurts. I've only seen them in probably the last 3-4 years.

I don't drink coffee though (heretic!) so I've had to find some other way to filter the yogurt. I bet a coffee filter works great though, thinking about it now.

---

Have you tried the Turkish yogurt (the 3.5 % fat, not the 10 %)?

I had been eating the Turkish yogurt (10 % fat) daily, much to the horror of my Swedish sambo. While I can admit that the fat content is pretty high, I was in love with the creamy texture.

Just recently at Coop in Stinsen (Stockholm), they began selling the turkish yogurt with a 3.5 % fat content. It might even be organic, if I remember correctly.

Anyhow, a bowl of this 3.5 % with a teaspoon of honey is the closest I have found to the creamy, thick American yogurt I miss!

I really loved eating cups of matyogurt as a snack. It's still sourer than American yogurt, but the consistency is thick and smooth. (It is quite high in fat, though.)

Yogurt is one of the few Swedish culinary traditions I've found that I miss now that I'm back in the U.S. I tried serving granola over some American plain yogurt, and it just didn't work at all.

Maybe if you watered it down?

I've heard from Indians in the US that certain brands of organic yogurt are "better" than ordinary US yogurt. Perhaps it's more like the plain yogurt in Sweden.

It's supposed to be quite easy to make at home once you get your hands on a decent culture. Maybe you can make yogurt from cultures in a Turkish yogurt?

I make my own ricotta in Sweden and it's much easier and much less hassle than I had expected.