Tuesday, April 21, 2009

Yogurt Chive Cheese

I read this article on the NY Times about making your own yogurt last week. I'd read about it in the past on other blogs (The Frugal Girl has a more detailed set of directions) and decided that this week's break was a good time to give it a try.

I used one quart of milk and heated it over medium heat until it reached 180-190 *F.
Then I put the pan in the sink with cold water and stirred until the temperature lowered to 120 -115* F. I stirred in two tbsp of store-bought yogurt with live cultures.
I wrapped the quart jar in kitchen towels and placed it in the oven for 5 hours. The yogurt was still thin, but tasted like mild yogurt. After refrigerating it thickened up some. It is still on the thin side compare to store bought products. Since I had yogurt, we decided to make some recipes that used it. We already had planned to use some of it for Chicken Tikka Masala later this week. I had some over granola for breakfast. The NY Times linked to a topic list where you could browse recipes with yogurt and I came across a few for yogurt cheese.

I started with just 2 cups of yogurt because I was just experimenting with the yogurt cheese for the first time and I didn't want to use all of my newly made yogurt. Next time I'll use 4 cups because the cheese disappeared fast.

I lined a strainer with about 8 layers of cheese cloth and put the strainer over a bowl. I poured in the two cups of yogurt. I put it all in refrigerator overnight. In the morning, the solids remained in the cheese cloth and the whey was in the bowl. (This photo is the morning after. When I first put the yogurt in, it almost filled the strainer).
I turned the cheese out into a small bowl.
I added chives, salt, and black pepper. After mixing, I spread out a sheet of plastic wrap. I ground pepper on to a central area and then piled the cheese mix on top.
Then it was rolled up into a log shape.
We ate it on stone wheat crackers and thoroughly enjoyed it. I can't wait until we have other fresh herbs growing in the garden so we can experiment with other variations. Now that we made cheese with the yogurt, I decided to go ahead and make another batch of yogurt to have on hand.


Prospero said...

Wow. I'm getting hungry reading this post. Very well done!

W. Dan said...

So, It looks like you have a new thermometer -- thanks a too-neat dad!

Steven Lulich said...

I had no idea you could make cheese this easily - and from yogurt! It looks really good!