The last time we made yogurt cheese, it was an accident. The problem with accidents is that they are often hard to replicate. Well, Frank just got so excited at the thought of paneer (a cheese similar to the yogurt cheese we made last time) that we decided to try to make it again.
Last time, we poured milk over yogurt and sat it on the counter for 24+ hours. The part I forgot to mention in my last post is that it DID start to make yogurt, but it also started to make cheese on the top. So I SHOOK IT. I shook it, and it all turned into yogurt cheese!
This time, we poured milk over yogurt, sat it on the counter for 24+ hours, and DIDN’T SHAKE IT. What happened was that we ended up with thick, luscious yogurt on the bottom 2/3 of the jar and cheese and whey on the top 1/3 of the jar.
I carefully scooped the cheese and whey bits out of the top with a gravy spoon and ladled it into a smaller jar with muslin screwed in with a ring.
I let the whey drip out over a few hours and then refrigerated it. I plan on spicing it somehow and taking it to my mom’s this weekend because she loves cheese so much. : )
As I said before, the bottom 2/3 of the jar turned into rich, creamy cultured yogurt. I can’t wait to add this to my smoothie tomorrow! Mmmmmm…. : )