| T O P I C R E V I E W |
| chrystaldale |
Posted - Apr 22 2010 : 11:36:14 AM
I made a batch of homemade yogurt that wasnt thick enough for me, so I decided to make some yogurt cheese with it. I have never made it and it seems simple enough,..so my question is since I am new to this is,..has anyone else here made it and how did you use it??,..and did you add other ingredients to it to make spreads or dips?? Thanks everyone!  |
| 5 L A T E S T R E P L I E S (Newest First) |
| chrystaldale |
Posted - Apr 23 2010 : 8:36:50 PM
Mary, I just put it in the colander and strained it. The other batch turned out great too! Thanks for all the ideas. I believe in the morning Im going to use the whey from it to make pancakes,..or maybe biscuits. |
| MaryLD |
Posted - Apr 23 2010 : 6:07:02 PM
Chrystal, did you heat yours or just strain it?
~ Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| highlandviewpantry |
Posted - Apr 23 2010 : 1:47:22 PM
I strain mine using a colander lined with a coffee filter in the fridge. You can spice it up with roasted garlic and make veggie dip. One thing I would like to try is baking with it.
www.thehighlandviewpantry.blogspot.com |
| chrystaldale |
Posted - Apr 23 2010 : 08:49:18 AM
Thanks for your reply! I finished mine up this morning and it turned out fantastic!So I took the other three jars of yogurt and put it in my colander to drain. I love how thick and creamy it is! So good with honey and fruit,..yum! |
| MaryLD |
Posted - Apr 22 2010 : 7:40:50 PM
I replied to this, but it did not post! Sorry about that!!
The other post was better, but I have to get to slumberland here pretty soon!
i do make cheese from yogurt, kefir, and villi- whatever I have. It works better if the yougurt is slightly old or over cultured. The whey will come out better. I heat mine to 100 deg. F. Then I oftern let is sit for up to a couple of hours. I pour it into a flour sack towel that is lining a collander. After a bit, I gather it all up in the towel, twist, and squeeze. I weigh it down with a mason jar full of water after I twist. That helps push out the whey. I do not salt mine, but you can. I wrap it in Cling Wrap, to store it.
I use it just like cream cheese. If you have enough, you can make a cheesecake. I like to add fresh or dried herbs, salt, and fresh garlic to make a dip/ spread. It can go on toast, crackers, baked potatoes, veggies, etc. It is a big hit!!! I mash the plain cheese into potatoes or potatoes boiled with turnips. I sometimes bake that mixture, or we just eat it! I make mine with 1/2 gallon to a gallon of yogurt , so I get a good yield. You can just strain yogurt through a cloth, and that makes cheese, too.
~ Mary LD
( Hope this posts!!)
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
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