Recipe - Strained, Greek, Bulgarian Yogurt / Labneh / Yogurt Cheese #1

[Cheese Head]

Strained, Greek, Bulgarian Yogurt / Labneh / Yogurt Cheese Making Recipe

[Corina]

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[Cheese Head]

Sorry, fixed.

[Tomer1]

I just made some yogurt for labaneh few days ago and It acted up,
Kept it at a constant 47c (oven) the entire time and used 1.8% bulk starter of ripened an then frozen greek yogurt containing Bulgaricus and strep ,add some calcium and then added the tiniest amount of liquid veggy renet.
Whey seperation accured within a few hours but there was no curd,
after 8-10 hours it was still runny.

I decided to strain it thru a cheese-cloth since it was late but it was dripping white liquid - accual protein was lost not whey.
So I added another drop of rennet in an attemp to solidify the overly thin yogurt which worked well since the next morning it was like cream cheese.

It over acidifed since I didnt add enough salt
I think the added rennet gave it some bitterness.

So next time,more culture maybe 3% , a bit lower temp and more rennet.