Yogurt cheese

[Dee Dee]

I have been making yogurt cheese by pouring yogurt into a strainer.
What puzzles me this:

I can make yogurt with 6 day old milk that has not gone bad. On the 7th
and 8th day, the yogurt is still perfectly edible. If I pour the
yoghurt into a strainer, then on the 9th day, I still have perfectly
edible yogurt cheese.

Is there something in the process of making milk into yogurt that
prolongs the life and taste of the milk? I cannot drink the 6 day old
milk and it does not have the same sour, tangy taste that yogurt has --
totally different.

Thanks for any comments.
Dee Dee

[Dave Ryman]

Post by Dee Dee
I have been making yogurt cheese by pouring yogurt into a strainer.
I can make yogurt with 6 day old milk that has not gone bad. On the 7th
and 8th day, the yogurt is still perfectly edible. If I pour the
yoghurt into a strainer, then on the 9th day, I still have perfectly
edible yogurt cheese.
Is there something in the process of making milk into yogurt that
prolongs the life and taste of the milk? I cannot drink the 6 day old
milk and it does not have the same sour, tangy taste that yogurt has --
totally different.
Thanks for any comments.
Dee Dee

By making milk into yoghurt, you're part-fermenting it to produce lactic
acid (from lactose by the action of bacteria). As with most organisms,
what they excrete is poisonous to them. Hence the presence of lactic acid
helps to inihibit further bacterial activity. In addition, if the yoghurt
is still "live", the presence of the bacteria cultured therein helps keep
other bacteria away in a similar fashion to a well-planted garden (weeds
don't have as much space to get a foothold).

If you then strain the yoghurt to make strained yoghurt (a much superior
product IMHO), you are removing whey from the yoghurt. Organisms like
funghi and bacteria which can make something go "off" need water to
survive, so you are then adding a further level of protection against
foreign invaders, and hence enhancing it's keeping properties.

If the strained yoghurt is then covered and kept refigerated, who knows
how long it will last? Personally I have no idea, since I've always eaten
the stuff before having a chance to find out.

[Dee Dee]

Post by Dave Ryman

Post by Dee Dee
I have been making yogurt cheese by pouring yogurt into a strainer.
I can make yogurt with 6 day old milk that has not gone bad. On the 7th
and 8th day, the yogurt is still perfectly edible. If I pour the
yoghurt into a strainer, then on the 9th day, I still have perfectly
edible yogurt cheese.
Is there something in the process of making milk into yogurt that
prolongs the life and taste of the milk? I cannot drink the 6 day old
milk and it does not have the same sour, tangy taste that yogurt has --
totally different.
Thanks for any comments.
Dee Dee

By making milk into yoghurt, you're part-fermenting it to produce lactic
acid (from lactose by the action of bacteria). As with most organisms,
what they excrete is poisonous to them. Hence the presence of lactic acid
helps to inihibit further bacterial activity. In addition, if the yoghurt
is still "live", the presence of the bacteria cultured therein helps keep
other bacteria away in a similar fashion to a well-planted garden (weeds
don't have as much space to get a foothold).
If you then strain the yoghurt to make strained yoghurt (a much superior
product IMHO), you are removing whey from the yoghurt. Organisms like
funghi and bacteria which can make something go "off" need water to
survive, so you are then adding a further level of protection against
foreign invaders, and hence enhancing it's keeping properties.
If the strained yoghurt is then covered and kept refigerated, who knows
how long it will last? Personally I have no idea, since I've always eaten
the stuff before having a chance to find out.
--
Regards,
Dave

Thanks so much, Dave.
Saved/Filed.
I enjoyed your last paragraph because, I, too, eat it up soonest.
DH can eat 2 cups of yogurt easily, but I like the drained yogurt.
He says that it is too dry when drained, but I add either pomegranate
juice or mangosteen juice to make it go down quite easily.
Thanks again.
Dee Dee

[Dave Ryman]

(snip)

Post by Dee Dee

Post by Dave Ryman
--
Regards,
Dave

Thanks so much, Dave.
Saved/Filed.
I enjoyed your last paragraph because, I, too, eat it up soonest.
DH can eat 2 cups of yogurt easily, but I like the drained yogurt.
He says that it is too dry when drained, but I add either pomegranate
juice or mangosteen juice to make it go down quite easily.
Thanks again.
Dee Dee

Try it with honey! (yum yum)

I want to make "grown up" cheese at some point. I figured that yoghurt
was the best way to start learning some of the processes. Since making
yoghurt, I've also made cream cheese, butter and soured cream. Mascarpone
or Ricotta was to be my next step, and it's going to be Mascarpone - I'm
making a Tiramisu soon!

There are only two things between me and full-blown cheese making now:
Space to store the cheese and a press. I have a basic design for the
latter coming together ATM using a stainless steel cutlery drainer, part
of a bodum coffee maker and a mastic gun :-)

[Dee Dee]

Post by Dave Ryman

Post by Dee Dee
He says that it is too dry when drained, but I add either pomegranate
juice or mangosteen juice to make it go down quite easily.
Thanks again.

Try it with honey! (yum yum)
I want to make "grown up" cheese at some point. I figured that yoghurt
was the best way to start learning some of the processes. Since making
yoghurt, I've also made cream cheese, butter and soured cream. Mascarpone
or Ricotta was to be my next step, and it's going to be Mascarpone - I'm
making a Tiramisu soon!
Space to store the cheese and a press. I have a basic design for the
latter coming together ATM using a stainless steel cutlery drainer, part
of a bodum coffee maker and a mastic gun :-)
Regards,
Dave

Dave, I eat mine with honey. My favorite honey are these organic ones
from Italy
http://www.purelyorganic.com/Templates/frmTemplateX.asp?SubFolderID=22&SearchYN=N
I buy them about 6 to 12 at a time. I've tried several 'top of the
line' honeys, but these beat all.

I add several things to yogurt or yogurt cheese, not necessarily all at
one time. Honey everytime, Cinnamon evertime (because 'they' say
cinnamon is good for high blood pressure and other things), Frozen
3-berries from Costco. Frozen blueberries from Walmart, Costco has some
nice organic granola the last month, I grind almonds to sprinkle on. I
grind flax seed to sprinkle on. Wheat germ mixed with the flax seed,
And either, Costco's Noni, Mangosteen or Pomegranate concentrated
juice. This makes one heckuva treat/breakfast/snack.

I bought a cheese press from Leener's, but so far have not used it
because I can't get past making successful mascarpone. I do make
paneer, but the Mexican cheeses i make from the recipes in the
"Cheesemaking" book tastes the same as paneer, and the texture is the
same. The same goes with the receipes in Madhur Jaffrey's books.

[Dave Ryman]

"Dee Dee" <***@shentel.net> wrote in news:***@s34g2000cwa.googlegroups.com:
(snip)

Post by Dee Dee
I bought a cheese press from Leener's, but so far have not used it
because I can't get past making successful mascarpone. I do make
paneer, but the Mexican cheeses i make from the recipes in the
"Cheesemaking" book tastes the same as paneer, and the texture is the
same. The same goes with the receipes in Madhur Jaffrey's books.

Cheese presses are so darn expensive.

[Dee Dee]

Post by Dave Ryman
(snip)

Post by Dee Dee
I bought a cheese press from Leener's, but so far have not used it
because I can't get past making successful mascarpone. I do make
paneer, but the Mexican cheeses i make from the recipes in the
"Cheesemaking" book tastes the same as paneer, and the texture is the
same. The same goes with the receipes in Madhur Jaffrey's books.

Cheese presses are so darn expensive.
--
Regards,
Dave

Yes, they are too expensive for a piece of PVC pipe made to fit a
plastic (though sturdy) basket. The first basket I received, the press
would not slide down into the basket without really pushing very, very
hard and then sticking sideways as it went; but the main thing, it
looked like it had been taken out of a piece of machinery, rusty and
dirty. I couldn't figure it out why they would send such a piece like
that. When I talked them into replacing it, they sent me another one
that wouldn't slide down either. They told me that it wasn't supposed
to slide down easily and that it really did fit. Finally they said
that they had been having trouble with their product, and sent me the
third one. I returned all of what I considered the defective ones, but
as I have not used it for making solid cheese, I really do not know if
the weight I put on it will actually press the cheese.

I also bought a "yogurt starter" which did not give me a good yogurt;
it was very grainy. I have been using yogurt from a couple of organic
yogurts that I buy; just mix a little of it in 110� milk and it
generally works out fine.
Dee

[Dave Ryman]

"Dee Dee" <***@shentel.net> wrote in news:1169344389.433939.242320
@s34g2000cwa.googlegroups.com:

(snip)

Post by Dee Dee
I also bought a "yogurt starter" which did not give me a good yogurt;
it was very grainy. I have been using yogurt from a couple of organic
yogurts that I buy; just mix a little of it in 110º milk and it
generally works out fine.
Dee

I can't see why healthfood shops and the like sell yoghurt starters when
you can buy live yoghurt in the shops quite easily - seems a bit of a rip-
off (but then a lot of things in healthfood shops are!).

[Dee Dee]

Dave Ryman wrote:
. Mascarpone

Post by Dave Ryman
or Ricotta was to be my next step, and it's going to be Mascarpone - I'm
making a Tiramisu soon!

Yes, I wanted the mascarpone mainly for a Tiramisu at first because
mascarpone is so darned expensive (and has that metallic taste) that I
thought I could make some just as well.

I see that some of the Italian and non-Italian cooks use mascarpone as
a dessert made by adding maybe a cookie and some fruit, etc. I like
this idea, too. Great snack.

But mine is just too darned solid!
Dee Dee

[Dave Ryman]

Post by Dave Ryman
. Mascarpone

Post by Dave Ryman
or Ricotta was to be my next step, and it's going to be Mascarpone - I'm
making a Tiramisu soon!

Yes, I wanted the mascarpone mainly for a Tiramisu at first because
mascarpone is so darned expensive (and has that metallic taste) that I
thought I could make some just as well.
I see that some of the Italian and non-Italian cooks use mascarpone as
a dessert made by adding maybe a cookie and some fruit, etc. I like
this idea, too. Great snack.
But mine is just too darned solid!
Dee Dee

Dee,
A thought has just occured to me: Did your attempted Mascarpone have a
buttery taste?

PS: Making mine tonight - wish me luck!

[Dee Dee]

Post by Dave Ryman

Post by Dave Ryman
. Mascarpone

Post by Dave Ryman
or Ricotta was to be my next step, and it's going to be Mascarpone -

I'm

Post by Dave Ryman

Post by Dave Ryman
making a Tiramisu soon!

Yes, I wanted the mascarpone mainly for a Tiramisu at first because
mascarpone is so darned expensive (and has that metallic taste) that I
thought I could make some just as well.
I see that some of the Italian and non-Italian cooks use mascarpone as
a dessert made by adding maybe a cookie and some fruit, etc. I like
this idea, too. Great snack.
But mine is just too darned solid!
Dee Dee

Dee,
A thought has just occured to me: Did your attempted Mascarpone have a
buttery taste?
PS: Making mine tonight - wish me luck!
--
Regards,
Dave

Yes, it was a little buttery tasting, but it did not have that sweet
home-made buttery taste. I used to have home-made butter on the farm
growing up, so I have a long memory. :-))

But it was more yellow than white.

I WISH YOU LUCK!
Thanks.
Dee

[Dave Ryman]

"Dee Dee" <***@shentel.net> wrote in news:***@l53g2000cwa.googlegroups.com:

(snip)

Post by Dee Dee
Yes, it was a little buttery tasting, but it did not have that sweet
home-made buttery taste. I used to have home-made butter on the farm
growing up, so I have a long memory. :-))
But it was more yellow than white.
I WISH YOU LUCK!
Thanks.
Dee

The Mascarpone worked last night - used what we in the UK call Single
Cream - which is 8% fat.

Sounds like yours might have turned partially into butter to me. I
discovered how easy it was to make butter by accident some time back - I
was trying to make Cream cheese, but used double cream instead of single
and beat it too hard. When I made my Mascarpone last night it got a
regular gentle stir while the acid was working.

Maybe your heavy ("double" here in the uk) cream and Skimmed milk mixture
was too high in fat, and it's possible you were too vigorous with it. My
Cream cheese that time was hard, yellow and buttery. The Mascarpone this
time is white, lightly creamy, firm but soft.

Good luck next time!

[Dee Dee]

Post by Dave Ryman
(snip)

Post by Dee Dee
Yes, it was a little buttery tasting, but it did not have that sweet
home-made buttery taste. I used to have home-made butter on the farm
growing up, so I have a long memory. :-))
But it was more yellow than white.
I WISH YOU LUCK!
Thanks.
Dee

The Mascarpone worked last night - used what we in the UK call Single
Cream - which is 8% fat.
Sounds like yours might have turned partially into butter to me. I
discovered how easy it was to make butter by accident some time back - I
was trying to make Cream cheese, but used double cream instead of single
and beat it too hard. When I made my Mascarpone last night it got a
regular gentle stir while the acid was working.
Maybe your heavy ("double" here in the uk) cream and Skimmed milk mixture
was too high in fat, and it's possible you were too vigorous with it. My
Cream cheese that time was hard, yellow and buttery. The Mascarpone this
time is white, lightly creamy, firm but soft.
Good luck next time!
Regards,
Dave

Thanks for the advice and I'm so glad your mascarpone turned out OK. I
have used up my cream this week for ice cream, but next week I will try
again. I think what I'll do is change the ratio of cream to skim milk
and keep records. Too bad the cow won't keep records of the fat
content.

But no, I didn't beat it at all, just a gentle stir while the acid was
working as you did.
Mascarpone at our local grocery store costs a fortune. Did you save
any money making your own? Was your cream and milk pasteurized - or
did I ask that.
Dee

[Dave Ryman]

"Dee Dee" <***@shentel.net> wrote in news:***@a75g2000cwd.googlegroups.com:

(snip)

Post by Dee Dee
Thanks for the advice and I'm so glad your mascarpone turned out OK.
I have used up my cream this week for ice cream, but next week I will
try again. I think what I'll do is change the ratio of cream to skim
milk and keep records. Too bad the cow won't keep records of the fat
content.
But no, I didn't beat it at all, just a gentle stir while the acid was
working as you did.
Mascarpone at our local grocery store costs a fortune. Did you save
any money making your own? Was your cream and milk pasteurized - or
did I ask that.
Dee

Not sure if I saved anything - but it's much nicer than the bought stuff
(seems to have a cleaner taste and better "mouth feel"). It's being used
tommorrow to make the tiramisu - we have the day off from our diets on
Thursday - Burn's night being the excuse (and we're English! ;-)).

Cream was pasturised standardised homogenised single cream in a plastic
tub. It's a wonder you can make anything decent out of it!

[Dee Dee]

Was your cream and milk pasteurized - or

Post by Dave Ryman

Post by Dee Dee
did I ask that.
Dee

Not sure if I saved anything - but it's much nicer than the bought
stuff

Post by Dave Ryman
(seems to have a cleaner taste and better "mouth feel"). It's being used
tommorrow to make the tiramisu - we have the day off from our diets on
Thursday - Burn's night being the excuse (and we're English! ;-)).
Cream was pasturised standardised homogenised single cream in a plastic
tub. It's a wonder you can make anything decent out of it!
Regards,
Dave

I've never seen single cream in a 'tub,' only a 'carton.'
Well, you did make something you liked with it, better than I can do
with mine. Cudos!

I might try again with my heavy cream next week, but it will be totally
an "experiment' as I'm sure my cream is not consistent.
I've made tiramisu only a very few times and wanted good mascarpone for
it; I know that it should make a big difference. I'm glad that what
you made turned out better than bought.

Your sentence: " we have the day off from our diets on

Post by Dave Ryman
Thursday - Burn's night being the excuse (and we're English! ;-)). Hmm. I can't even guess what you mean by that.

Explain if you'd like (Burn's)
Dee