Ingredients
- 1 quart milk
- 1 tbsp plain yogurt containing live cultures (store-bought or saved from your last batch)
Directions
- Slowly heat the milk to 180 degrees.
- Let it cool to 110 degrees, then add the starter yogurt and mix well.
- Keep covered at about 110 degrees for 8 to 12 hours. Letting it sit at this temperature longer results in a thicker, tangier yogurt. (Inexpensive, electric yogurt makers are designed to keep the temperature constant, but you can use an insulated thermos or cooler to do the same thing.)
- At this point, you should have perfectly delicious plain, tangy yogurt!
- To turn your yogurt into delicious cheese, all you do is strain the whey out of it. Line a colander with cheesecloth and let it drain at room temperature for 12 to 24 hours, or until it reaches desired thickness.
- Now simply add whatever flavorings you like. Here are a couple simple ideas: toasted nuts, chopped fruit and honey for a sweet treat; or roasted seeds and sautéed garlic, herbs and peppers for a savory cheese. Rely on whatever is fresh and in season.
- Make even more homemade cheeses in the kitchen. Read Easy Cheesy: 4 Super-Simple Cheese Making Recipes.
