Making Cheese out of Yogurt

This is a wonderfully easy basic technique for making creamy cheese out of yogurt.
Use kefir, homemade yogurt, or store bought. I start out with 2 cups of yogurt/kefir

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Add about 1/2 a tbsp of salt, mix well, and pour into a cheesecloth, lining a strainer, sitting in a bowl.

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Now there are two options. Ideally you’d keep the whey that drips into the bowl, as it’s very nutritious. Add it to smoothies, cook with it, or drink it the way it is. I find that I end up with many jars of whey in my fridge that I just end up throwing out, so I skipped that stage this time, and tied the cheesecloth above my sink to drip

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I leave it there for a few hours, depending on the temperature in your house, and how thick you want your cheese. The longer you leave it, the “drier” it gets. We live in a hot and dry climate, so it took about 4 hours to reach the consistency that I wanted. I then scooped the contents into a bowl and refrigerate till ready to use.

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When I am ready to serve, I will sprinkle za’atar, which is a middle eastern spice-dried wild oregano, salt and sesame seeds, and paprika, then drizzle olive oil. Serve with fresh pita.

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Homemade yogurt

This is one of those things that I wish I had discovered 10 years ago. Homemade yogurt. So easy I feel embarrassed telling you how to do it.. And yet, most people still spend so much money on the store bought stuff. This is not only a money saver, but of course is much better for you, as you know that your yogurt has live, active bacteria. I make Kefir, as well, and will explain that process too. Kefir is even better than yogurt but the taste is quite strong, yeasty and sour. I need to disguise mine in a smoothie, or in baking (mmm buttermilk pancakes, anyone?). For either process you can use any milk you like, the best is goat milk.

For regular yogurt, start with 1liter of milk. Pour it into a saucepan and heat to 85 degrees Celsius. If you don’t have a thermometer, you’ll know it’s ready when it forms a nice thick crust on top. Don’t let it boil!

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When it reaches the right temp, take it off the stove and let cool to 43 degrees Celsius, which is a little higher than body temp. You want it to be a little warm to the touch, but not hot enough so it burns your finger. While cooling, take your last batch of yogurt (or a good store bought kind to start with) out of the fridge, and set on counter. You don’t want it to be straight out of the fridge when adding to the milk.

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I add a coupla tablespoons of yogurt to the cooled milk, whisk it well, then pour into a ceramic jug and let sit on the counter for 7 hours or so. The longer it sits the creamier it will get.

And Voila! Like magic, you have a pitcher full of fresh creamy yogurt! Make homemade granola to go with it, add fruit to blend into a smoothie, make frozen yogurt, the possibilities are endless. And so cheap!

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I also want to show my Kefir grains, though I haven’t mastered this art yet. These are the grains:

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I like the flavor to be mild, so I cover with milk, in a glass jar, and leave in the fridge for up to 5 days. You can also leave it uncovered (or with a cheesecloth) up to 24 hours on your counter top if you know you’ll want it the next day. I never know when I’ll be in the mood for it, so I leave it in the fridge. Then you will want to strain it through a mesh sieve:

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As it is live bacteria, stay away from metal utensils, this is why I use my baby’s plastic spoon to squeeze the liquid through the sieve, into a ceramic jug. Normally I add fruit to this and blend with my hand blender, or use in baking. It also makes really nice homemade Labane cheese, as this cheese is supposed to be sour. This is a good way to get good bacteria into my family’s tummies..