Yogurt Cheese

My cheese didn't look this "artistic". It does taste like cream cheese with hints of yogurt. But add herbs and such, and you'll get a great spread. Granted, I tried a bit then my wife enjoyed the rest. I guess I don't often put spread on things.

I may be jumping around a bit. But I started making homemade stuff awhile ago, and just started this blog recently, so that is bound to happen.

Anyway, after a succesful batch of root beer or two, I determined that I didn't entirely enjoy the yeast odor in naturally carbonated root beer. So I did more research. In a book called Nourishing Traditions I found a recipe that called for whey in place of yeast for the natural carbonation.

This led to my first yogurt cheese. To get whey, I used a clean, cotton towel, moistened, then wrung out. In it I placed normal (don't use non-fat or low-fat) yogurt and hung it over a pitcher. After a couple of hours, I had whey (the liquid that drained into the pitcher) and yogurt cheese (which we mixed with some herbs and spead over bagles or toast kinda like cream cheese).

So, that was my first cheese. But, recently, I cannot find regular yogurt in the non-fat society gorcery store. That's why I'm excited about Panir Cheese. You can make this cheese by a process that essentially first makes yogurt. Anyway, then you get cheese and whey!!!

Now where can I find a farmer with a cow?