Helping you control your budget by inspiring you to use the items you have on-hand. Good old-fashioned "making do with what you've got". (With some faith, family, gardening, canning, food preservation, and who knows what else thrown in to make it fun!)
Monday, October 3, 2011
Making Sour Cream and Yogurt Cheese From Yogurt
Remember the yogurt I made in the dehydrator last week? Well, you can use that yogurt to make yogurt cheese (similar to cream cheese) and sour cream. It is very simple. Place a fine mesh strainer in a bowl and line it with a coffee filter. (Make sure the bottom of the strainer doesn't touch the bottom of the bowl.) Pour yogurt into the strainer and cover both the strainer and bowl with plastic wrap. Place the bowl into the refrigerator for 8 to 10 hours. The whey (water) will strain our of the yogurt and the remaining will be the yogurt cheese. You can use this cheese in any way you would use cream cheese. To make sour cream, add 1/2 tsp lemon juice per cup of yogurt originally strained and mix well. Add warm water by the 1/2 tsp, mixing well after each addition, until the desired consistency for sour cream is reached.