Yogurt Cheese (labneh) and Yogurt

This  Cream Cheese substitute is Fun and simple. A wonderful starting point for any budding cheese maker!

Supplies needed:

Medium size mixing bowl or other wide mouth container such as a pot

Large cloth napkin or tea towel (non Terry)

Rubber band or string

Strainer or colander for piece of mind :)

Ingredient:

1   32oz container of plain yogurt

1   tsp or so of salt

Method:

Line colander with cloth and place on bowl or other container. Pour yogurt into cloth lined colander. Gather up the edges to form a bag and hang or suspend bag over the bowl to drain. The colander is not needed I use it for piece of mind in case my bag falls. Some people simply leave the bag in the colander covered over with its own edges and do not hang this works as well. Leave to drain for several hours. 7 hours or even over night would be perfect :) Salt to taste.

You now have a spreadable cheese for the morning bagel or you could add salt herbs and onions for an herb spread or fruit and some sweetener for a fruit spread! You will never want  store bought again!

This should also leave you with about 12 oz of whey to be used in your cooking, fed to your pets or you plants.See note on whey at bottom of post :) Enjoy!

IF you would like to make your own yogurt to create your cheese from it i not so hard either! Did you know yogurt is considered a cheese? Cool huh!

Supplies needed:

Pot with lid (or use plate for lid) or double boiler if handy

Kitchen thermometer

Spoon

Ingredients:

!/2 Gallon milk (NOT ultra pasturised it will not make anything)

small container of plain yogurt

Method:

Bring milk to 185 F in your pot stirring constantly to prevent scorching (unless in double boiler) boiling is unnecessary. Cool milk in sink of cold water or simply let stand until it reaches 110-115 F. Add 3 tablespoons of plain yogurt to the milk and stir well. Keep milk no cooler than 110 for 7 hours. I put a lid on it and put it in my warmed and turned off oven with the light left on overnight. This works very well for us. 

If you make your yogurt cheese form this yogurt you will have yogurt left over for your enjoyment as well as eating the yogurt cheese. Feel free to add vanilla and sweetener to it for a vanilla yogurt or add some fruit as well for the yogurt of your choice! Have fun with it and dont forget to share in the posts below!

NOTE: Whey is also used to make cheeses like Ricotta and Mysost and the whey will keep in the fridge for 6 months.

Home made yogurt

I seem to have become an expert yogurt maker! I am so excited! It is not nearly as intimidating as at first I had supposed and I am so glad.

INGREDIENTS:

Plain yogurt of any kind with LIVE active cultures. (The fewer ingredients on the yogurt label the better. you don't wand gelatin etc.)

Milk


METHOD:

Pre heat empty oven to lowest temp possible and turn off. You only want it warm. Bring milk to 180'F Stirring constantly OR bring to 180'F in a double boiler stirring occasionally. Turn off burner and let cool or cool in cold water to 110'-115'F. In separate container or measuring cup place at least 3 tablespoons room temperature plain yogurt and some of your cooled milk. Mix thoroughly. Add mixture to pan and stir to mix. Place lid on Pan. Place pan in warmed oven. Turn on the oven light and leave to age 7 hours. Remove from oven stir vigorously and place in fridge for 7 hours. ENJOY!

NOTE if left longer then 7 hours it will not thicken but will get more tart. If it is not thick ( you can cut it literally after the incubation period i the oven) then it got cold at some point and should smell like yogurt but still be milk. Just start over with the heat up cool down process.

THICKNESS We are used to having a thicker yogurt. Aside from the thick Greek yogurts that are almost a cream cheese texture yogurt is not as thick as we eat it here. If you do not like the texture of the above recipe you can add the equivalent of dry powdered milk to the preparation when heating the milk. IE one court milk 1 packet or 1 cup of powdered milk. this will make the consistency you are used to from store bought

Did you know? Did you know that yogurt is a cheese? i have been told that because you have to keep it warm to a specific temp for such a long period of time that it is more difficult then most cheeses! Now I am really excited!