Make Your Own Yogurt and Cream CheeseBy
You can make your own yogurt and cream cheese, and it is not hard! You don’t have to have any fancy equipment (and when you see my pictures, you’ll believe it!).
Not only will this save you money, you’ll have yogurt and cream cheese that is very good for you!
(Okay, here’s my quick soap box: The yogurt you buy from the store is bragged about as being soooo good for you, but most of it is filled with artificial flavors, food coloring and high fructose corn syrup. And those things are soooo not good for you.)
Try making this yogurt, then add your own fruit, sweetener (I recommend stevia or real grade b maple syrup) and a touch of vanilla. YUM!
Here’s what you need to do to make yogurt:
1 quart of whole milk (I use unpasturized milk from a farming friend)
3/4 cup plain yogurt or this yogurt starter from Cultures for Health
Pour the yogurt into a quart jar (using a glass container is important). Heat the milk on the stove in a saucepan until it is just under 100 degrees.
Pour the milk over the yogurt in the jar and shake.
Place the jar into a cooler of hot water, cover and leave in the cooler for seven hours.
There, you just made yogurt!
Now, you can eat the yogurt as I mentioned before, or you can take your yogurt and make cream cheese (and impress the socks off of someone!).
So, to make cream cheese, line a strainer with a tea towel. Pour the yogurt into the tea towel.
You need to secure the tea towel full of yogurt and hang it for 7-10 hours (I usually do this overnight) so that the whey can drip off. I’m sure there must be a more impressive way to hang your yogurt, but what we’ve come up with works just fine!
Here are the secrets to my effective cream cheese-hanging-whey-dripping process (I know, you’re on the edge of your chair!):
I fold over the top of the tea towel and hold it closed with a couple of rubber bands. Then, I use several more rubber bands to attach a long wooden spoon to the wadded up tea towel. Then, I use a rope to dangle the tea towel from a cabinet door. And, of course I leave a bowl under the whole contraption so that whey doesn’t drip all over the floor (because then, my process would not be nearly as cute).
Then, after you can tell that the whey has all separated from the cream cheese (you can tell it’s finished if it isn’t dripping any more), then you pull the whole thing down and scrape the cream cheese into a jar. And that’s it. It is so simple.
Sure, you can tell people that it took you hours and hours to make yogurt and cream cheese (because technically it DID take hours to make), but the part you actually played in it took about 10 minutes.