Hello We make yogurt 3 gal at a time, what we do not use as yogurt we make into what we always thought was cream cheese. Looking at the recipes on the board none appear to resemble what we do.
-Yogurt-
3 gal unseperated milk from our cow
Heat and hold at 185 F for 30 min
Pour into hot sterilized quart canning jars
Add two tablespoon yogurt ,stir, seal
Hold at 110 F -112 F for 7 hour
Stir and refrigerate overnight.
-Cream cheese-
Dump one quart yogurt into double layer of dollar store knee high nylons
Suspend in one gallon glass jar in fridge overnight
Season and store or reserve for cheesecake
This stuff tastes great and is super easy to make,just wondering what it would be classified as?
It is greek yogurt, or if you drain it long enough, labneh. One of the most basic of cheeses - using thermo culture instead of meso.
When my family & I lived in Syria, we could get lots of Labneh, great tart cheese spread on toast!
I just made some yogurt cheese for Christmas presents, adding honey and toasted pecans to it. Gave it away with spiced apple bread. Yum!
Linuxboy and John
Thank you for responding to my question. Labneh I just learned something new today.
MrsKK
We usually just add dill, caraway, basil and garlic. The honey and nuts sound tasty, how much honey do you add?
Sorry, I don't cook by measuring. I just added a glop, stirred in it and tasted it. Added some more until I got it "right".
No problem Karen I have been cooking with blobs, chunks, bits, hunks and dollops for as long as I can remember. I will give the honey and nuts a try next week.
Thanks Dave