Recipe: Yogurt Cheese

Years ago I was at a friend’s house and looked in her fridge and discovered something strange. When I asked her what it was she said that she was making yogurt cheese. It was something that her grandmother had taught her how to make.

I had not really thought of it until recently, when this website (bzzagent) I am a member of asked me to review and give feedback on FAGE Greek yogurt. Since I was getting three 17.6oz containers of yogurt I figured this was the perfect situation.

You are going to need:

1 ½ teaspoons dry dill

1 teaspoon freeze dried garlic

¼ teaspoon salt

The zest of one lemon

2 cups of Greek yogurt

The non-food items you need are:

32oz wide mouth canning jar with lid

12oz wide mouth canning jar (you can use the same lid as above since you only need one at a time)

Cheese cloth 1’x3′

A rubber band

A small mixing bowl and a spoon

In the bowl combine the ingredients and mix in thoroughly. If you are impatient you can stop there and use the mix as a delicious dill dip for veggies or chips or on salmon.

Take the cheese cloth fold it into a 1’x1′ square and set it in the 32oz jar so it hangs about halfway down the jar and secure it below the jar threading with the rubber band.

Spoon the yogurt mixture into the cheese cloth net. Be sure not to press it in too hard so that it doesn’t press the mixture out.

Secure the lid and let the mixture refrigerate overnight.

When it is ready it will have lost about a half cup of liquid. Carefully remove the cheese cloth net, remove the yogurt cheese from the net and place it into the smaller jar.

Serve on crackers, toast, or bagels with lox or whatever you think is delicious.

Enjoy!

Hey Puddin’

I wanted cake, well I wanted to bake a cake because my house is hot and I wanted it to smell like cake, but I lack necessary ingredients.
I do however have a mango and all the necessary ingredients for this:

Recently I took this cooking class with some friends from work. I like cooking classes generally, that said, this one was a little disappointing. The food was good, but it was a little more demonstration than hands on. Everything was partially prepared and the woman running the class seemed a little apprehensive about folks using knives. I mean seriously kids, I have some serious knife skills; I know this, because I tool a class. That last bit should have resulted in an eye rolling and maybe a snicker.

The food in the class was mostly good. I say mostly because a lot of it was prepared ahead of time. The one thing that stood out the most was a really simple rice pudding. I like rice pudding. This particular recipe was also vegan, which I am not, but I do occasionally like to clear out the animal proteins. And it has coconut, I mean COME ON! Coconut is freaking delicious.

So I took the recipe and then altered it a little, I found it a little sweet with the already sweet mango, so I adjusted accordingly. Personally I think it is delicious, even if you have to start your prep a day ahead of time.

Ingredients

  • 1 Cup Sweet Rice
  • 1 Can (13.5-14oz) Coconut Milk (light or regular)
  • 1/3 Cup of Sugar
  • 1 ¼ Cup of Water
  • 2 teaspoons fresh Lime Zest
  • 1 Mango

Directions

  • Using cheese cloth or a mesh strainer: rinse the rice in cold water. Then place it in a bowl and cover with cold water and set aside to soak overnight.
  • In a pot (or rice cooker if you must) on medium heat, cook the rice with 1 ¼ Cups of water until the rice is tender. This should take about 20 minutes.
  • Do not shake the coconut milk before opening. Open the can and skim about ½ of the fat off of the top and set aside in a bowl.
  • Pour the remaining liquid and fat in a saucepan and add sugar. On medium heat, stirring constantly, melt the sugar into the coconut milk.
  • Once the sugar is melted add the remaining fat and mix in until melted.
  • Mix the coconut milk and sugar mixture together with the rice in a bowl and set aside until warm (not hot) to the touch.
  • Zest your lime and mix most of it into the pudding.
  • Slice the mango avoiding the seed.
  • Serve ½ cup of pudding with mango, garnish with remaining lime zest.
  • This can be refrigerated and served warm or cold.
  • It is also delicious with other tropical fruits.

Hey Puddin’.