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badseed1980I've already mentioned that I have really gotten into making my own yogurt. Since I started, I've only bought yogurt a couple of times, when I knew I wouldn't have time to make more of my own before I would need to have some available. The yogurt I make is so deliciously creamy, with just the right amount of tartness. I made a batch last night, and strained it this morning. As I licked the spatula with which I had just scraped out the strainer, I think my eyes rolled back in my head, it was so damned good.
As you know, Bob, straining yogurt means allowing the whey, or a goodly amount thereof, to drain out of it. The longer you strain the yogurt, the more whey comes out. I tend to strain until I get a good Greek yogurt consistency. This time, though, I had just a bit more strained yogurt than I could fit into my usual yogurt container. I decided to keep on straining that little bit even more. I'm waiting for it to get really nice and thick, at which point I will have a small amount of what's called "yogurt cheese," though I don't think it counts as a true cheese. It can be eaten like cream cheese, or any soft fresh cheese. I'm going to add a bit of salt and maybe some herbs, and eat it on crackers.
I usually throw out my whey, rather than finding a use for it. This time, though, I saved a good pint of the stuff and put it in the freezer. I figure I'll save the whey from the next batch I make, too, and then use it to make bread. When you substitute whey in a bread recipe that calls for water or milk, you tend to get a nice sour taste like a sourdough bread would have, but without the starter. Neat! I can't wait to try it. It's also extra-nourishing, because of the added protein. I haven't baked bread in a while. I know I need to buy more yeast before I can make a batch. I really would love to do sourdough, but I know I won't make enough bread to make it worthwhile keeping the starter going. This will be a nice "cheat."
As you know, Bob, straining yogurt means allowing the whey, or a goodly amount thereof, to drain out of it. The longer you strain the yogurt, the more whey comes out. I tend to strain until I get a good Greek yogurt consistency. This time, though, I had just a bit more strained yogurt than I could fit into my usual yogurt container. I decided to keep on straining that little bit even more. I'm waiting for it to get really nice and thick, at which point I will have a small amount of what's called "yogurt cheese," though I don't think it counts as a true cheese. It can be eaten like cream cheese, or any soft fresh cheese. I'm going to add a bit of salt and maybe some herbs, and eat it on crackers.
I usually throw out my whey, rather than finding a use for it. This time, though, I saved a good pint of the stuff and put it in the freezer. I figure I'll save the whey from the next batch I make, too, and then use it to make bread. When you substitute whey in a bread recipe that calls for water or milk, you tend to get a nice sour taste like a sourdough bread would have, but without the starter. Neat! I can't wait to try it. It's also extra-nourishing, because of the added protein. I haven't baked bread in a while. I know I need to buy more yeast before I can make a batch. I really would love to do sourdough, but I know I won't make enough bread to make it worthwhile keeping the starter going. This will be a nice "cheat."
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