We highly recommended that you start
with soft cheeses. The following recipes use already ripened dairy
products (yogurt) or an acid added directly to the milk in order to separate
the curds and whey. These cheeses are ready to eat in is little as
1 day. Making them will demonstrate to you the separation of water
and milk solids as well as introduce the basics of heating milk and draining
cheese using cheesecloth.
YOGURT
CHEESE MAKER $17.95
Yogurt Cheese is a delicious low
fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
Serve yogurt cheese plain, or flavor with fruit, sugar or vanilla for a
sweeter taste. Use homemade or store bought yogurt. Yogurt is actually
composed of coagulated particles called curds which are suspended in a
watery liquid called whey. As the whey is drained off in the strainer,
the remaining curds become a thick cheese-like spread. Serve yogurt cheese
plain, or flavor with fruit, sugar or vanilla for a sweeter taste.
Homemade Yogurt Cream Cheese
Yogurt Cream Cheese
1 quart plain yogurt
This is a simple overnight
cheese with a surprising flavor. Use it like cream cheese or prepare
the desert cheese below.
Line a colander with
a double layer of cheesecloth. Pour the yogurt into the cheesecloth.
Allow to drain for 1 hour. Tie the corners of the cheesecloth and
hang the yogurt to drain overnight. This cheese will keep up to a week
in the refrigerator.
Lemon
Cheese Spread
½ gallon whole milk
2 large lemons
¼ teaspoon cheese salt
This is a quick and
easy cheese to make and can be used as a cheese spread. Warm the
milk to 165oF. Stir often to avoid scorching the milk. Add the
juice of two lemons to the milk. Stir for 5 seconds then allow the
milk to set off the stove for 15 minutes. The warm milk will separate
into a stringy white curd and a greenish liquid whey.
Line a colander with
cheesecloth or use our Yogurt Cheese
Maker and pour the curd and whey into the colander. Tie the four
corners of the cheesecloth into a lose knot and hang the bag of curds to
drain for an hour or until it stops dripping. Remove the cheese from
the cloth and place it in a bowl. Add cheese salt to taste.
This cheese will keep up to one week in the refrigerator.
Lemon Garlic Cheese
Dip
1 batch of Lemon Cheese
1 small garlic clove
1 tablespoon Half and Half
¼ teaspoon dill weed
Finely crush garlic
then combine all ingredients. Mix until smooth. A small food processor
works very well to blend the ingredients. Serve with rye crackers
and a sweet white wine. To use as a dip for raw vegetables add more
Half and Half until the desired consistency is reached.
Yogurt
Making Supplies You will make these delicious recipes even better when you use homemade
yogurt. Leeners has all the yogurt making supplies you will need.
YOGURT
CHEESE MAKER $17.95
