Date: Sun, 29 Apr 2001 13:09:13 -0700 (PDT)
From: Chris Stanifer <jugglethis@yahoo.com>
Subject: Re: SC - yogurt Cheese 101?
--- Solstice Studios <solstice@moscow.com> wrote:
I am experimenting with hyogurt cheese for th first time ever. Hanging out on this board is getting me tooooo excited :) I have started with a large container of non -nonfat plain yogurt. I put it in two layers of cheese cloth and in a strainer overnight in fridge.
Now, I am wondering if anyone else here has played with what must be a introductory and basic cheese making method that I am just now getting into :) I am wondering what sort of spices and uses folks like to do with this cheese, different lengths of letting it sit, spice before or after?, and what sort of recipes are used for it. Sorry if this is too basic for the experienced folks here.
-Aleska
While being far from actual cheese making, this is a great first step, and is almost fool proof. You will be delighted with your first batch, I am sure.
I have made this on countless occasions, and have always had great succes with it. I usually let it sit, in the refrigerator, at least 24 hours, and have even let it drain for 10 days. The former gives you a cheese very much like a creamy ricotta, while the latter will give you a denser, drier consistency...almost crumbly.
My favorite herbs and spices to add are fairly simple...fresh basil, mint and rosemary...sometimes garlic, though not often... orange oil or extract...and freshly cracked black pepper. Be careful on the last one, though, as it tends to create a flavor in the cheese very much like raw beef...I'm not certain why this happens, and it could be particular to my tastebuds :)
I use the cheese in a number of ways, as well...as a basis for blintz... as filling for canolli...in place of sour cream on any number of dishes (especially Beef Stroganoff)...as a topping for canape or bruschetta...and even as a stuffing for light, pristine Sole.
As for when to put in the flavorings, it varies. I prefer to put fresh herbs in with the yoghurt prior to draining, and mix spices and extracts/oils in after it has thickened somewhat.
Once you have made this a few times, you might try draining it for about a week, and then pressing it into muffin tins (or a cake tin). Weight it for another three days...then roll it in rock salt to cover it...wrap it in cheesecloth...and age it in the fridge for another week. It comes out tasting very much like a slightly drier Feta Cheese. Very nice in a salad, or over plain cooked pasta with olive oil and fresh herbs.
Source: com/doc/recipe/yogurt.cheese.html
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