My very dear Chaminade University sister, Karen came for a quick weekend visit last week. We had so much fun - doing nothing!! Since we both lived in Hawaiʻi, we got to have our Hawaiian food fix. I am so lucky I live in Southern California, there are a few good places! After a couple meals of ono grind, we needed to clean up our act. We went to the farmers market and picked up some vegetable, I made an open face tomato, basil and avocado on pita sandwich for lunch before we headed off to the beach . Just to give our open face sandwich a little moisture, I put a layer of yogurt cheese on the pita. Karen loved it.
She was quite surprised I made yogurt at home. It is actually very simple. All you need is a pot, an thermometer, and storage container for the yogurt. I usually make 4-6 1/2 cup serving of yogurt that I will have for breakfast in the morning for the week. I love the freshness of home made yogurt, just a splash of fresh lemon juice and a little of honey, a perfect breakfast for me!
I strain the rest of the yogurt to make yogurt cheese. It is a quick alternative to cream cheese, sour cream and mayonnaise. I use it as spread on bagels, sandwiches and it also make a great base for dips. I
You will also notice my yogurt is a bit on the thinner side, I am using 1% milk this week. The milk fat do make a difference in the consistence of your yogurt. If you starting your first batch, use a good yogurt with live and active culture - I would recommend using a brand the you like. I started the batch with 6 oz Chobani plain yogurt.
This recipe is for you Ms Karen:
Homemade Yogurt and Yogurt Cheese
1 Qt (4 cups) of Whole milk or low fat milk.
1 6 oz container of plain yogurt
Sterile 1 1 Qt jar or 8 1/2 cup container. Here is my trick to sterile the jars for the yogurt - wash in it the dishwasher when you are about ready to make yogurt. The heat in the dishwasher will sterile your containers. I am making 5 1/2 cup serving yogurt and the rest will become yogurt cheese.
Pour 4 cups of milk in a medium size pan with a thermometer
At this point, you can pour the yogurt into the jars, or you can leave it in the pot.
Yes I left mine in the Microwave. It is a nice draft free spot!
I strain the rest of the yogurt in a strainer lined with cheese cloth. I use a Donvier yogurt cheese strainer. It is a great tool and well worth the $20 investment.
Place the strainer over a bowl to catch the whey, the liquid. Cover the cheese with a loose plastic wrap.
Let it sit the fridge for about a day or 2 till all the liquid has drained off.
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