How do I make YoChee?
YoChee is made in minutes by spooning yogurt into a draining device, putting it in the refrigerator and allowing the liquid to drain off. If you can use a spoon, you can make YoChee. Gravity does all the work. After 8 to 12 hours it reaches a semi-firm form that qualifies as YoChee. You can use it before then if you like: In 2 to 4 hours you have what we refer to as YoChee cream, a substance not much thicker than yogurt but with a silkier texture that performs much better than plain yogurt in recipes. In 4 to 6 hours it is akin to sour cream. By 24 hours you can assume that all the separable moisture is gone.
