Step 4: Prepare the longan.

Strain and drain. The bowl shapes tend to hold on to a lot of liquid so be sure to shake it up well to get most of it out.
my friend has lots of foreign foods for lunch each day , he had lychee juice one day neither him nor I could figure out exactly what a lychee is...
<p>In Hawaii, they grow on trees over 50' tall! they are bright red and there are THOUSANDS of them.</p>
they're a tropical fruit! they look insanely cool raw...like big pink spiky pom-poms! :) I had some in Costa Rica
<p>I've heard MANY times about straining yogurt through cheesecloth or a strainer, but I've never gotten it to work right. It always seems to clog up and stop draining after a very few minutes. I have a foolproof way, but it's messy.</p><p>1. Add about 3.5 C. of powdered milk to the yogurt as you are adding the culture.</p><p>2. I like to use Greek God Greek Yogurt for my starter. BEST EVER tasting home made yogurt from this.</p><p>3. Tear an old bedsheet or pillowcases into rectangles about the size of a kitchen hand towel, and also keep an old hand towel available.</p><p>4. Lay the sheet piece down on the towel on a flat surface.</p><p>5. spread the yogurt on it, then cover with another piece of sheet and another kitchen towel.</p><p>6. The towel will absorb a LOT of the moisture from the yogurt. Then you can scrape what's left onto a fresh piece of sheet and continue this until the end result looks a LOT like cream cheese. </p><p>7. I use it to make cream cheese frosting and the flavor is MUCH better than commercial cream cheese, plus it's loaded with awesome probiotics.</p>
<p>OMG! These look horrible... but great at the same time!</p>
If you make yogurt and cheese as often as we do, you'll have a lot of whey on your hands. You can also use it in place of milk or water in any baking you do. We make a pot of beans only once in a while, but bake <em>something </em>every day of the week...so never throw that whey away!<br/>
Add the whey to a pot of beans; you'll end up with a complete protein. (Thank you, Alton Brown)
You can stir in a couple tablespoons of very fine confectioners (berry) sugar when it's done... just don't stir it hard or the yogurt cheese will turn a bit runny. Tastes great, and has a thicker consistency than with the condensed milk. Excellent idea! It's a brilliant idea, thanks for sharing!
Oh, this is too much fun! For the record, if you live in an ethnically diverse area, you can perhaps buy Labnan or Greek yogurt which is already a soft cheese consistency, thereby cutting down in the straining time.
<a rel="nofollow" href="http://www.cooks.com/rec/search/0,1-0,whey,FF.html">http://www.cooks.com/rec/search/0,1-0,whey,FF.html</a><br/><br/>Check here for recipes using whey or do a google search for &quot;whey recipes.&quot; Healthy :)<br/><br/>And thanx for the eyeballs - saving them for SIL's med. school graduation.<br/>
pinoy ka dibo????
Do you think whipped and softened cream cheese might work in place of the yogurt?
Sounds like a good idea!
But... eating zombie flesh turns you into one!
those look like some good eyeballs, will try this Halloween!!
wonder how it will be with lychees yum 5/5
Yummy! They look great too!
Oh, sounds good! that looks so AWESOME.
Fantastic. I'm definitely giving this a try with my kids. Thanks.
Awesome! Love the way the juice runs into the fruit to give a veiny texture. I presume lychees would be a fine substitue?

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