Have you ever heard of "yogurt cheese"? This is something that is new to me, but I'm finding more and more ways to use it! If you make your own yogurt (see previous post for instructions!), this costs next to nothing and is SO simple to do.
Yogurt cheese is very similar in texture and consistency to softened cream cheese. So far I've been able to use it in much the same ways, but have not yet given it the "true" test: cheesecake! My second son makes a fantastic cheesecake and I'm anxious for him to put this to the test for me!
Yogurt Cheese
Ingredients:
Yogurt (start off with about 3 times the amount that you desire to end up with)
Equipment:
Strainer
Cheesecloth (or coffee filter)
Large bowl
Directions:
1. Line the strainer with cheesecloth (or coffee filter).
2. Pour yogurt into cheesecloth.
3. Place strainer over a large bowl where the yogurt can drain.
4. Place in refrigerator for a few hours or overnight. (I've left it for up to 24 hours with good results.)
5. Remove yogurt cheese from the cheesecloth.
6. Save the liquid that has drained from the yogurt. This is the whey and it is so full of nutrients and so easy to incorporate into any number of recipes. (Recipes coming soon....)
7. That's it!
Sunday, July 5, 2009
Homemade Yogurt
Here is my "recipe" for homemade yogurt. Once you start doing this and become comfortable with the process, you'll be hooked! It's MUCH cheaper to make this yourself and is so convenient of a process. And there are so many various ways to use yogurt in your cooking! I've gotten to the point where I try to always have some freshly made yogurt on hand.
I wrote down these instructions a few years back, and have changed my process a bit since then. I now use my dehydrator to incubate the yogurt instead of my oven. Also, I don't leave the yogurt in the pot when I incubate it, but rather divide it out into quart sized mason jars. They go right from the dehydrator into the fridge!
**Note: These instructions are for making yogurt with store-bought milk. If you have the blessing of fresh, raw milk you'll need to alter the first step of heating the milk. I'm not familiar with using raw milk, so make sure you research that a bit if you have the opportunity to use fresh milk.
Homemade Yogurt Instructions
Ingredients:
Milk
Yogurt starter (plain)
Powdered milk (optional)
Equipment:
Stainless steel pot & lid
Metal spoon
Towel
Candy thermometer
Oven thermometer
1. Heat milk on stovetop to 180-185 degrees.
2. Let milk cool to 112 degrees.
3. Stir in powdered milk (optional).
4. Stir in yogurt starter.
5. Place lid on pot and wrap towel around it. Place in warmed oven.
Keep oven between 90 degree and 120 degrees.
6. Incubate for 4-8 hours. (I like the temperature around 100-110.)
7. Place in refrigerator overnight.
Notes:
A. Set starter out on countertop when you begin heating milk.
B. Yogurt starter must be plain yogurt with active cultures.
C. Longer incubation time yields tarter and thicker yogurt.
D. Higher incubation temperature yields tarter yogurt.
E. Milk with a higher fat content yields thicker yogurt.
F. Adding powdered milk boosts the nutritional quality of the yogurt and helps to thicken it also.
G. Add approximately ¼ cup of powdered milk per quart of liquid milk.
H. Save some of your homemade yogurt as a starter for the next batch.
I. You can cool the milk faster by placing the pot in the refrigerator.
J. A candy thermometer is useful for checking the temperature when you are heating and cooling the milk.
K. An oven thermometer with a probe is helpful for monitoring oven temperature.
L. Using the pilot light in the oven creates small amount of heat to assist in keeping oven temperature regulated.
I wrote down these instructions a few years back, and have changed my process a bit since then. I now use my dehydrator to incubate the yogurt instead of my oven. Also, I don't leave the yogurt in the pot when I incubate it, but rather divide it out into quart sized mason jars. They go right from the dehydrator into the fridge!
**Note: These instructions are for making yogurt with store-bought milk. If you have the blessing of fresh, raw milk you'll need to alter the first step of heating the milk. I'm not familiar with using raw milk, so make sure you research that a bit if you have the opportunity to use fresh milk.
Homemade Yogurt Instructions
Ingredients:
Milk
Yogurt starter (plain)
Powdered milk (optional)
Equipment:
Stainless steel pot & lid
Metal spoon
Towel
Candy thermometer
Oven thermometer
1. Heat milk on stovetop to 180-185 degrees.
2. Let milk cool to 112 degrees.
3. Stir in powdered milk (optional).
4. Stir in yogurt starter.
5. Place lid on pot and wrap towel around it. Place in warmed oven.
Keep oven between 90 degree and 120 degrees.
6. Incubate for 4-8 hours. (I like the temperature around 100-110.)
7. Place in refrigerator overnight.
Notes:
A. Set starter out on countertop when you begin heating milk.
B. Yogurt starter must be plain yogurt with active cultures.
C. Longer incubation time yields tarter and thicker yogurt.
D. Higher incubation temperature yields tarter yogurt.
E. Milk with a higher fat content yields thicker yogurt.
F. Adding powdered milk boosts the nutritional quality of the yogurt and helps to thicken it also.
G. Add approximately ¼ cup of powdered milk per quart of liquid milk.
H. Save some of your homemade yogurt as a starter for the next batch.
I. You can cool the milk faster by placing the pot in the refrigerator.
J. A candy thermometer is useful for checking the temperature when you are heating and cooling the milk.
K. An oven thermometer with a probe is helpful for monitoring oven temperature.
L. Using the pilot light in the oven creates small amount of heat to assist in keeping oven temperature regulated.
Sunday, June 28, 2009
Introduction
Welcome to the new Frugal Family Food blog! I've started this space to keep track of and share many of the recipes that we've enjoyed in our own family. We are a family of 8---Dad, Mom, 4 sons, and 2 daughters. My husband retired from the Navy 1 year ago and we've since relocated to the beautiful state of Alabama. Since we're living off of his retirement check while he begins a home business (http://www.christianengravers.com/), we are eating more frugally than ever before! However, I believe that frugal eating doesn't mean you have to compromise nutrition OR taste. The recipes I share here meet my 3 main criteria for our family's food:
- Healthy (no artificial colors/preservatives, minimal hydrogenated oils/fats, minimally processed foods, has nutritional value, etc.)
- Tastes great
- Cheap to make
I guess I should put in a disclaimer that not ALL recipes from hereforth will meet all 3 criteria to the degree that I desire, but those that don't will be the exception, rather than the rule.
So....let's get started! Homemade yogurt, anyone???
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