MAKE YOUR OWN YOGURT AND CREAM CHEESE

HOMEMADE YOGURT TUTORIAL

SCALD MILK IN SAUCEPAN ALLOW TO COOL TO TEPID.

I USE ANYWHERE FROM 2-4 QUARTS OR LITRES

PER BATCH. I AM USING SKIM MILK TO MAKE A LOW CALORIE YOGURT AND CREAM CHEESE.

YOU MAY ADD VANILLA EXTRACT AT THIS TIME OR LEAVE IT PLAIN.

ADD HONEY, SUGAR OR YOUR SWEETENER OF CHOICE.

I ENJOY MY YOGURT TART, NOT ADDING ANY SWEETENER. 

ONCE TEPID ADD 1-2 HEAPING TABLESPOONS OF PREVIOUSLY PREPARED OR PURCHASED YOGURT.

I USUALLY USE PLAIN OR VANILLA, STIR INTO THE MILK.

POUR MILK FROM SAUCEPAN INTO JARS WITH TIGHTLY FITTING LIDS FILLING TO ABOUT AN INCH FROM THE TOP....I USE MASON JARS.  SHAKE VIGOROUSLY FOR A FEW SECONDS TO ENSURE ALL THE ADDED PREPARED YOGURT IS WELL MIXED.

PLACE JARS IN A WARM PLACE FOR UP TO 12 HOURS OR LONGER IF NEEDED. . .  (IF YOGURT HAS NOT SET)

 I USE A STYROFOAM COOLER, LINED WITH A BLANKET AND INCLUDE A JAR OF HOT WATER.

ONCE YOGURT IS SET AND FIRM REFRIGERATE FOR SEVERAL HOURS BEFORE SERVING.

ONCE CHILLED YOU MAY ADD YOUR FAVORITE FRUIT.

 CONTINUING ON TO MAKE CREAM CHEESE, LIFT YOUR CREAMY SET YOGURT FROM THE JAR PLACING IT IN A FINE MESH STRAINER. 

FILL THE STRAINER TO THE RIM WITH YOGURT AND PLACE OVER A DEEP SET BOWL. PLACE THE BOWL WITH STRAINER IN THE REFRIGERATOR. THE WHEY FROM THE YOGURT WILL SEEP OUT INTO THE BOWL LEAVING YOU WITH A LOW FAT CREAM CHEESE SPREAD. ALLOW ABOUT 12 HOURS FOR THIS LAST STEP.

I USE THE WHEY IN RECIPES CALLING FOR MILK OR BUTTERMILK, FOR BUSCUITS OR BREAD RECIPES. IT MAKES A NICE FLUFFY DOUGH.

VERY EASY ON YOUR BUDGET AND YOUR WAISTLINE!

HOMEMADE CREAM CHEESE SPREAD

ON FRESH HOMEMADE BREAD