Yogurt and Yogurt Cheese
Yogurt is one of the most nutritious foods you can eat and it is so easy to make at home! No special equipment is required.
Yogurt Without a Yogurt Makera
1 large bowl
1 small bowl
1 tablespoon yogurt starter or plain yogurt
1 quart whole milk
Yield: 8 Servings (4 ounces each)
Warm up milk on medium-low until bubbles appear around the edge and steam rises from the surface.
Pour into large bowl to cool until temperature hits 110-115º on thermometer or if you don’t have one, do what the locals do: the temperature is correct when your index finger can stay in the warm milk for ten seconds.
Put starter in small bowl, add some of the heated milk and stir until well-blended. Pour small bowl mixture into large bowl a third at a time, making sure to stir and blend well before each addition.
End with a final stir, making sure all is well-blended.
Cover with a thick towel and keep in a warm place 4-6 hours until set. You can put the yogurt in your oven with ONLY the light on. Refrigerate for 8 hours before serving. Be sure to save a small amount to start your next batch of yogurt.
Note: you can flavor this yogurt with vanilla or an essential oil at the stage where you stir in the plain yogurt OR you can add flavorings at the time you eat the yogurt.
Yogurt can be made in the Instant Pot also.
Now what can I make with yogurt?
Eat it plain or with granola (recipe on website)
Use it to make salad dressing
Use it to make sauces
It can be used in so many ways – google ways to use yogurt.
What if you want thicker yogurt?
Strain it! You can use a strainer and a coffee filter or piece of cheesecloth. Or you can buy a yogurt strainer.
Pour the yogurt in and cover and refrigerate until it is thick – about 2 hours.
You now have Greek yogurt.
You can use it in recipes, eat it plain, sweeten it to use as a dessert, countless ways.
However, if you strain it for a longer period of time, like overnight or 24 to 36 hours, you get yogurt cheese!
After that time, carefully remove the homemade yogurt cheese from the cheesecloth and place it in an airtight container or wrap it in parchment paper and store it in the fridge.
Homemade yogurt cheese is tangier than regular cream cheese but has a similar texture. You can use it the way you would cream cheese, but don't try to bake with it as a substitute for cream cheese.
Add herbs and a nice olive oil and some salt and serve it with crackers.
Roll it into a log and serve it like goat cheese.
Roll it into small balls and put them in a jar and cover with olive oil. Add some red pepper flakes and you have a nice appetizer.
You can strain store-bought yogurt and make Greek yogurt or yogurt cheese, too.
Yogurt is very easy to make and very versatile in your kitchen. Try it today!