tag:blogger.com,1999:blog-8421337.post3365643072405550056..comments2024-02-17T19:56:14.419+09:00Comments on Obachan's Kitchen & Balcony Garden: Whey Biscuitsobachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8421337.post-56853008754563971372008-04-12T19:48:00.000+09:002008-04-12T19:48:00.000+09:00Yeah, I once used it on a baked potato as a substi...Yeah, I once used it on a baked potato as a substitute for sour cream. It was pretty good.<BR/><BR/>You're right! The plain yogurt I drained was a low-fat one, the cheapest local brand. It must have been more cream-cheese like if I used Bulgarian yogurt (Meiji Domashuno must have been even better). I'll give it a try next time. Thanks, BBchan! :Dobachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-91352951856940235692008-04-10T15:06:00.000+09:002008-04-10T15:06:00.000+09:00I often used drained yogurt as a substitute for so...I often used drained yogurt as a substitute for sour cream in Mexican dishes. :) <BR/><BR/>I live in Japan too, and I have found the plain yogurt to be sour but BULGARIAN yogurt is quite nice and not sour at all. Why don't you try it w/that one day? Maybe it (cheesecake) will turn out better.<BR/><BR/>Your food always looks lovely! Thanks for tons of inspiration and keep cooking up a storm.<Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-88208596946725544732008-04-10T00:00:00.000+09:002008-04-10T00:00:00.000+09:00ReiOh, I see. That explains why I never had a grea...<B>Rei</B><BR/>Oh, I see. That explains why I never had a great success when I made yogurt muffins without draining the yogurt. Thanks for the tip. :D<BR/><BR/><B>Rosa</B><BR/>I thought the same thing when I first heard about draining yogurt. <BR/><BR/><B>Jojo</B><BR/>Thanks. I’m very happy about the way this photo turned out. <BR/><BR/><B>Jason</B><BR/>Hi! I was going to drop by your site to letobachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-58137137992756369752008-04-09T02:10:00.000+09:002008-04-09T02:10:00.000+09:00Strained yoghurt is also known as Greek style yogh...Strained yoghurt is also known as Greek style yoghurt (yaurti stragismeno in Greek) and is wonderful usually eaten there as is, with some honey drizzled on top, or I serve it with sweet chestnuts in syrup (my idea of heaven). In Israel it is called labane and is usually salted and then used as a dip with really good olive oil generously dousing the plate. The Druze, who live in the north of theajahttps://www.blogger.com/profile/12897241079308910041noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-28392447963622973592008-04-08T03:48:00.000+09:002008-04-08T03:48:00.000+09:00There's a style of curdled milk called quark, whic...There's a style of curdled milk called quark, which is common in Germany and tastes similar to yogurt, but often has additional cream added. I'm not quite sure how to make it at home, but one of my neighbors in Germany did it sometimes.<BR/><BR/>Anyway, there are German recipes for cheesecake that use quark, called Quarkkäsekuchen. They usually have about a 4:1 ratio of quark to butter, and they Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-47097258272830743332008-04-08T00:13:00.000+09:002008-04-08T00:13:00.000+09:00You have a very nice blog~ Pretty =)I do baking so...You have a very nice blog~ Pretty =)<BR/>I do baking sometimes so i'm so attracted to your pics =)JOjohttps://www.blogger.com/profile/14352529308828306796noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-7802268063538681972008-04-07T22:35:00.000+09:002008-04-07T22:35:00.000+09:00Drained yogurt is very interesting culinary-wise.....Drained yogurt is very interesting culinary-wise...<BR/>Those biscuits look delicate and delightfully delicious!<BR/><BR/>Cheers,<BR/><BR/>RosaRosa's Yummy Yumshttps://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-28971266627187332412008-04-07T19:33:00.000+09:002008-04-07T19:33:00.000+09:00I've wondered the same thing about leaving yogurt ...I've wondered the same thing about leaving yogurt as in vs. draining it. Biscuits do well with milk & yogurt keep same liquid volume, makes them moist & buttermilk-like.<BR/>However, not separating out the excess liquid for things like cheesecake, muffins, tea breads makes it too "loose". I find that the batter does not rise as nicely. I even drain cottage cheese.<BR/>Rei<BR/>Your added sakura Anonymousnoreply@blogger.com