Monday, July 4, 2011

I Love my Drawers - Experiments in the Kitchen

I recently picked up Mireille Guiliano's follow-up book to her now (maybe) infamous book French Women Don't Get Fat, French Women For All Seasons.  It reminded me that making yogurt was really pretty easy, so easy that I decided to make a batch for myself last week.  I started it Wednesday with 2% milk and some yogurt from Trader Joe's that I really like.  No biggie...

or so I thought.

My dear friend, fellow foodie, and single mom of kids who know the seasons for tomatoes, said to me in the wake of my "I'm not an anomaly" blog post A Call to the Table, "Are you kidding?!  Who makes their own yogurt?!"

Me, I guess.  The problem is, however, I'm still me... I let the yogurt go a couple of days too long.  Damn!!  Usually I'm game to give it a try, but Lorelei and I have had a bout with a horrible tummy bug the last couple of days that has laid us out, so I wanted to play it safe.

Buuut, not wanting to waste the product, I decided to see if I could make some cheese. 

Yes.  I said make cheese.  Why not?!  The milk didn't smell sour.  It tasted sweet. 

So, I strained the yogurt and I'm now letting it sit for a day or two with the intent of eating it on my morning toast.  We'll see how it goes.  If it goes well, I'll tell you.  If not, I'll share the abridged 'Chronicles of The Food-Minded Mama's bouts with gastro-intestinal disease'.  Gorey details omitted of course... this is still a food blog after all.

Here's what it looks like so far.  I started the yogurt in some left over Bonne Manan jelly jars (by the way the best damn jelly EVER!).  I poured the creamy, goopy goodness into a strainer and let it set for a while (maybe an hour).

Then, (and here's why I love my drawers) I put the strained cream into some cheese cloth (Lord knows what project this was from, and from how many years ago), and suspended it in a glass. 

It totally looks like I'm making cheese right?  Well, so far it tastes like goat cheese.  I'm thinking it'll be something like it.  My co-worker mentioned something today about Greek yogurt cheese.  Maybe I've stumbled into that.  Who knows.

Well, Happy 4th everyone!   I'll keep you posted... hopefully not from a hospital bed.  Ha!


1 comment:

Kelly said...

I enjoy canning everything I can lay my hands on so I don't think making your own yogurt or cheese is odd. I started a blog but I don't know the address. Just google ward cannerist.