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Originally Posted by footfootfoot
I bet you could make a Greek Yogurt with one of these milks and hang it in a muslin bag to really drain it until it had a cream cheese texture. Didn't you have a coconut milk yogurt on your blog?
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It takes many hours, but yeah, you can drip a homemade yogurt until it's as thick as a soft cream cheese. But Pete doesn't strike me as a "ferment your own milk substitute and then drip it for half a day" kind of guy.
