Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 alpha 4/15/85; site ubvax.UUCP Path: utzoo!watmath!clyde!burl!ulysses!bellcore!decvax!decwrl!amdcad!cae780!ubvax!avinash From: avinash@ubvax.UUCP (Avinash Marathe) Newsgroups: net.cooks Subject: Re: Yogurt cheese - any experiences? Message-ID: <466@ubvax.UUCP> Date: Tue, 11-Mar-86 14:16:50 EST Article-I.D.: ubvax.466 Posted: Tue Mar 11 14:16:50 1986 Date-Received: Fri, 14-Mar-86 08:05:18 EST References: <535@kontron.UUCP> Reply-To: avinash@ubvax.UUCP (Avinash Marathe) Distribution: net Organization: Ungermann-Bass, Inc., Santa Clara, Ca. Lines: 37 In article <535@kontron.UUCP> brad@kontron.UUCP (Brad Yearwood) writes: >A friend told me how to make a sort of cheese by wrapping yogurt in >several layers of cheesecloth (just enough to keep the solids from >sliding through, while still allowing the water to drain off). This >is shaped into a ball and hung in the refrigerator with a bowl under >it to catch the drained water (whey?). The draining process takes >two or three days, and can be helped along by an occasional gentle >squeeze. > >The resulting product resembles something between cream cheese and >cottage cheese curd. It has a mildly tart flavor that gets sourer >if you let it hang longer. The results vary considerably depending >on which brand of yogurt you start with. > >Has anyone else experimented with yogurt cheese and things to do >with it? > >Brad Yearwood >Kontron Electronics {voder, pyramid, loral}!kontron!brad >Mountain View, CA You can make a traditional Indian sweet dish called "Shrikhand" by mixing the cheese with saffron, cardamom powder and sugar. Roast the saffron lightly till it's dry. Then grind it into a powder in a mortar and pestle and then mix it with a small amount (1-2 Tbsp) of hot milk. The milk will turn a bright orange after some time. Mix this with the cheese along with the sugar and cardamom. I don't have the exact quantities for these things but you can start with a small amount and keep on adding till it tastes good. Traditionally this is eaten with "Purees" (a puffed deep fried Indian bread), but it may taste good even with whole wheat tortillas or chapatis. Enjoy! Avinash Marathe {ihnp4,allegra,decwrl}!amd!ubvax!avinash