Yoghurt Cheese

I made some yoghurt yesterday. I have found a slightly new method.
After placing the warm milk and starter yogurt in a container, I then wrap it in tin foil, a warm towel from the dryer and put it in a warmed oven. I warm my oven up to 200F. Then turn it off and leave the light on. I just leave my yogurt for about 6-8 hours. Then refrigerate.

Today I tried something new. I took about a cup of yogurt. Added some herb and garlic seasoning I had on hand.

I lined a wire colander with cheesecloth and put it in a large bowl.. Scooped my yogurt in, wrapped it in the cloth.



Then I put wax paper on top, put a bowl on top (for some weight) and left it to drain for 4 hours in the fridge.





Notice the whey on the bottom of the bowl.

In the end I was left with seasoned Yogurt Cheese. It's about the consistency of the cream cheese dips you can buy at the store. And quite tasty!



Shared on The Grocery Cart Challenge recipe swap.
And on Foodie Friday on Designs by Gollum.

Snacks

My nephew is in town. Which means I need snacks. Nut free snacks. It's harder than you think to shop for someone with a nut allergy. So we end up baking a lot for him.
So tonight I made

Home made Granola. I got this recipe straight from SnoWhite at Finding Joy in My Kitchen.

and Home made Yoghurt.

4 cups milk
1-2 tsp plain yoghurt with active cultures.

Put milk in a pot on the stove. Bring to a boil. (Make sure it reaches 180F)
Place in clean glass container. (I use 2 500ml jars that I have recently boiled)
Allow milk to cool to between 120-130F.
Add starter yoghurt. (The less you use, the thicker it will be. I put about 1 tsp per jar)
Wrap your containers in tin foil and blankets (you want it to stay around 120F). Keep in a warm corner of the kitchen. (My brother actually keeps his jars in water on the stovetop. If the water drops below 120F he turns the heat on low.)
Let set for 4-6 hours.
Then refrigerate for 8 hours prior to serving.

This yoghurt is good served with honey for sweetness. Add your favourite fruit and granola.