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urt Pot
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.
YOGHURT CHEESE
Homemade Yoghurt Cheese
Your YM1 0 Kambrook Yoghurt Maker allows you to make more than yoghurt. You
can also make a delicious light low-fat cheese that is simple to make and inexpensive.
It is the curds that are left after the whey has been drained off. Yoghurt cheese can
be used in place of other very soft cheeses (cottage and ricotta) in lots of recipes.
Flavoured with fresh herbs or horseradish, it makes a delightful spread to serve on
crackers or bread, or spoon it over potatoes cooked in their jackets.
1 litre milk makes about 400g cheese.
1. Use the same procedure to sterilise all equipment and the same method with the
yoghurt (with or without skim milk powder).
2. Allow the yoghurt to incubate for the normal time (6-61/2 hours).
3. Meanwhile, line a sieve or colander with a square of muslin (cheesecloth) of
double thickness. Stand this in a bowl.
4. After incubation, remove yoghurt pot from Yoghurt Maker. Pour the yoghurt into
the muslin. Gather the corners of the cloth together and tie a piece of string lightly
round to make a bag. Hang on a hook or knob with a bowl underneath to catch the
whey. Leave overnight for at least 8 hours or until dripping has stopped and you are
left with a moist curd.
5. Place cheese in a bowl, salt to taste and gently work up the curds with a wooden
spoon.
6. Store refrigerated in an airtight container. Flavour as desired.
Variations to Yoghurt Cheese
• Skim milk powder - results in a firm texture, similar to cottage cheese.
• Without skim milk powder ~ results in a smooth texture, similar to creamed cheese.
Herbed Cheese Spread
Chop some parsley, chervil, tarragon and chives. Mix herbs into cheese. Add salt
and freshly ground black pepper to taste, and a pinch of cayenne. Mix well. Store in
refrigerator and use as required. Serve with crusty bread, dry crackers or spoon over
cooked jacket potatoes.
Содержание YM10
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