[kokopuffs]

Having made it a few times using fine cheese cloth ordered from Fantes, the product tasted okay. Two questions arise, however:

1. To simulate Devon or Clotted Cream, is there something that can be added to either the yogurt or the cheese?
2. Although I've seen a variety of yogurt cheese makers on the market, like the Donvier unit, has anyone tried using a Melitta filter in conjunction with Melitta filter paper or even chese cloth? This I read about a few days ago.

[boar_d_laze]

1. To simulate Devon or Clotted Cream, is there something that can be added to either the yogurt or the cheese?

No. Neither Devon nor clotted creams are made with yogurt or cheese. They're different beasts altogether. Neither is as sour as as you'd get from using yogurt. Both are made from cooked cream. Devon cream is scalded, while clotted cream is slow-cooked. Both are easy, if time consuming, to make at home; the only real hurdle being finding the right sort of cream -- ideally unpasteurized and not homogenized.

There are instructions all over the web, or I could write them up for either or both if you like.

Although I've seen a variety of yogurt cheese makers on the market, like the Donvier unit, has anyone tried using a Melitta filter in conjunction with Melitta filter paper or even chese cloth? This I read about a few days ago.

You mean using the Melitta filter holder to support the coffee filter or cheese cloth? Yes; and other filter holders as well. And when it comes to filters, I've used coffee filters and even paper towels to drain the yogut; and have even bundled yogurt in a (clean!) cloth diaper, tied it with string and dangled it over the sink. The only difference seemed to lie in the amount of time to reach the desired consistency.

What seems to work fastest is buying very thick, custard type yogurt (TJ calls it "Greek style") to begin with. Then draining it an unlined, very fine sieve; or, in a couple of layers of cheesecloth set in a coarse sieve or colander.

On the other hand, if you're talking about using the Melitta filter holder to cook the yogurt in some way -- no. Never tried it. Never heard of it. Post the link though, I'd like to read about it.

This brings up the related but somewhat tangential thought of using a slow-cooker like the the Donvier to make clotted cream. The oven method is annoying. One thing I haven't tried for clotted cream is a crock pot. You just inspired the thought, thank you very much.

Hmmm.

Thanks again,
BDL

[kokopuffs]

In my original post I meant using the Melitta Filter cone in conjunction with filter paper. Seems, therefore, a waste of time, money and resources if one already possesses cheese cloth and a mesh strainer.