"I love that you've brought this to attention. An extensive database of uncommon but resistant and hardy plants/foods could be developed and organized by climate. Ease of growth and processing should also be taken in to account. I will try to…"
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NEWSKILL - How to make yogurt cheese
To make yogurt cheese, simply line a colander or sieve with approximately eight layers of cheesecloth (or an unbleached coffee filter) Set the colander over a bowl, and scoop plain organic yogurt into the cheesecloth. Make sure the whey dripping off is relatively thin and clear. If it’s thick and white, you are losing too much “curd” and do not have sufficient layers of cheesecloth.
Allow one cup of yogurt for every one-third cup of yogurt cheese; half to two thirds of the yogurt will be lost in the “cheesemaking” process, depending on how long you drain the yogurt.
Let the yogurt drain anywhere from 1 to 12 hours, depending on the desired thickness of the cheese; the longer it drains, the thicker the resulting “cheese” will be. The best way, I've found, is to cover the bowl and put it in the refrigerator overnight, drain it and then keep the yogurt cheese wrapped in the refrigerator, where it will keep for about a week. If you use cheesecloth, simply rinse it out and hang it up to dry.
To make a mondo delicious dip combine the cheese with:
A dash of lime juice, garlic, green chili, fresh coriander & sea salt...nirvana!!
fresh chopped basil, jalapeno or sun-dried tomato pesto. . .
OR
Chopped almonds or pistachios, chopped mint, a pinch of fresh grated orange or lemon peel, 1/2 teaspoon raw honey, 1/4 garlic clove, mashed, and a pinch of salt and pepper
.
You can serve it at room temperature as a dip for veggies or a spread for toasted bread. Accompany with sliced tomatoes & cuc**bers fresh from your urban garden.
enjoy!
Views: 19
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Comment by Ssozi Javie on March 10, 2010 at 3:39pm
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I like the Idea of sharing skills. Give a man fish, and feed him for a day OR Teach a man how to fish and feed him for his ENTIRE LIFE.
Linda, you have just shared a life skill thats why I am giving you +1 knowledge share +1 courage +1 creativity
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Comment by Gene Becker on March 10, 2010 at 8:23pm
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I can almost taste it! Never knew there was yogurt cheese... +1 creativity
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Comment by Rachel Merriman on March 10, 2010 at 9:11pm
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I'm going to try this! An excellent innovation!
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Comment by Michele Baron on March 14, 2010 at 3:56am
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Yummy! You can save a bit of the yogurt, simmer some milk (with spices in it if you like--strain them out before you make the new yogurt), cool it to about 90 degrees F, and add the "starter" yogurt to it. Keep it warm until the new yogurt is thick enough for you, chill, and make your new cheese as desired. +1 for health, too.
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Comment by Patricio Buenrostro-Gilhuys on March 22, 2010 at 4:58am
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Yummy!!!
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