Above you see yogurt cheese. It's made by putting yogurt in a coffee filter (cheese cloth will do fine) and leaving to drip a few hours, till the liquid has escaped.
Once you have the yogurt cheese made, you can mix salt and herbs, or anything you feel like mixing, into the cheese. We had this plain today, just like creamed cheese. The kids loved it.
Why did I learn to make yogurt? You might ask! : ) During the food storage class I took, one of the things that was suggested was a way to store milk. Some people buy canned milk. There are many types, sweetened condensed milk, which is only good for making key lime pie, and a variety of other canned milks, for recipes, for having milk on the shelp which can stay longer than fresh cows milk. Dry milk is another option for storing milk. I store quite a bit of dry milk because my kids don't mind drinking it, particularly if it is used with something they love (think pudding or an Indian treat called payasam. We can make the same things with fresh fluid milk that we can make with reconstituted dry milk.
Yogurt is one of the things you can make from fresh fluid milk (which can store longer than fresh fluid milk). We can make yogurt from dry milk too. What can you make from yogurt?
Honey Mustard Yogurt Dressing
INGREDIENTS
1 cup plain yogurt
1/4 cup honey
2 tablespoons Dijon mustard
1/4 teaspoon celery seed
DIRECTIONS
Whisk together the yogurt, honey, mustard, and celery seed in a small bowl. Refrigerate at least 1 hour before serving.
Raita
INGREDIENTS
1 cup plain yogurt
1/2 chopped onion
1 medium tomato, chopped in small peices
1 meduim cucumber, skinned, chopped
handful of cilantro chopped well
Mix the ingredients above, and then sprinkle
on the yogurt:
pinch of red chili, pinch of ground cumin,
pinch of ground corriander.
Serve raita with rice, dal or anything that is spicy.
Yummy!
Jyotsna
