Homemade Yogurt **Updated** Cheese and Buttermilk

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That was a great site! Thanks Carrie! Not only was the trouble shooting segment really informative, but the flavor recipe section had some great ideas.

So, what I learned is that my yogurt was more tart because I incubated it longer than necessary. In a couple of days I'll be making more yogurt and will see if I can make it in a shorter amount of time to see if that makes a difference. Will let ya know!

Now I can't wait to hear how you cheese-makers (anyone think of Monty Python???
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) do so that I can try that next.
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Well, I just put up my first batch of yogurt with goat's milk I bought from a friend that was in the goat 3 hours ago. I can't wait!

I also am making a batch of queso blanco/cottage cheese. It is an acidified curd cheese that is SUPER simple.

To one quart of [goat's] milk that is heated to 180 add 8 teaspoons of either fresh squeezed lemon juice or white vinegar and stir. Let sit for at least 10 minutes, or even all day (different recipes--if leaving all day, pour into a sterile jar and cover), until you get a good curd consistency. Pour it into a strainer/collander lined with cheese cloth and let drain well (use a spoon to squeeze out all the whey). Sprinkle to taste with salt (try about 1/4 tsp). I'm going to use it tonight in a crustless tomato spinach quiche--I just wish I was using my own eggs...

I'll let you know how they turn out. Oh, and I also have recipes for homemade sour cream and cream cheese that are amazingly simple if anyone wants them. I'm going to try those next week.
 
Wow way to go dreamgirl! I want to know your recipe for cream cheese. amazing!! this thread of Miss Prissy's is just wonderful!!
Backyard B. You are doing great! Let us know how it goes next time.
I am sure if you have a taste for the plain yogurt then it is just fine but for those of us who have yet to develop a taste for it...and I hope I do down the road...we need to play with sweeteners. ha
 
Cream Cheese

Pour 1 pint of cream into a sterilized jar, cover and leave for a few days until it sours. Pour contents into a cheesecloth bag and let it drain. when fully drained, season with a tsp of salt. Mix well and shape into squares before chilling.

Told you it couldn't be simpler! While I'm at it, here's the sour cream receipe:

Sour Cream

Pour 1/2 pint of heavy cream into a sterilized jar and 2 1/2 tsp buttermilk (someone told me it is best to use cultured and that lowfat doesn't work too well...). Pour in another 1/2 pint of heavy cream and close jar. Leave in a warm place (the yogurt bator is good) for 12-24 hours or unitl it thickens. Chill before using.

These are from an old cookbook from my mom's hippie days called Getting it All TOgether The Down to Earth Cookbook. I haven't tried them yet. If anyone does, let me know how they turn out.
 
In for a penny. In for a pound. Ozark hen, you are alot like me LOL I love trying new things. I have made cottage cheese but we don't eat alot of it so it has been years since I have made it.

Cream cheese has many recipes and I haven't tried them all. Some call for milk, buttermilk and salt. Some need milk, vinegar and salt. Some use milk, whipping cream, buttermilk and rennet. Even there are more.

If you have the fresh goats milk I would love to hear your results of trying one of the simple recipes using buttermilk as the culture.

(Not my recipe - one someone gave me)

1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt

Pour milk and buttermilk into a large pan and suspend the thermometer in the milk. Over medium heat stir occasionally until the termperature reads 170 degrees.

Keep the mixture on the heat and the temperature of the milk between 170 and 175 degrees.

After 30 minutes, the mixture should start to separate into curds and whey.

Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl. Then lift the curds from the milk mixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth.

Let curds drain at room temperature for 2 to 4 hours.

Remove the cheese from the cheesecloth. Using a food processor or the back of a good wooden spoon work the cheese until it is creamy.

Store the cheese in small containers with tight fitting lids and refrigerate. It can also be frozen, thawed and then beaten again in blender until creamy.

You can divide the recipe in half -

1/2 gallon whole milk
1/2 quart cultured buttermilk
1/4 teaspoon salt

This makes a nice cream cheese.
 
wow, you girls will keep me busy!
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I haven't gone down towards Ava yet to get the goat's milk but while in another store in another small town....I found cow's whole milk in the bottle no less...no plastic! Needless to say, I got two 1/2 gal. bottles. I already have a gal. in the plastic so I need to hurry and use these up before I get the goat's milk. ha ha You guys are great! Miss Prissy, until reading your first thread on yogurt, it never crossed my mind to make my own homemade. See everyone comes into each other's lives for a reason. Thank you very much, all of you.
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I know I'm jumping in a little late but I'm picking up the suppiles to make the yogurt today. Will get up early in the morning and put it togeather.

Marsha
 
Dreamgirl, I am waiting to hear your results - I am impatient. LOL

Did you make a sweetened yogurt? Did you make it plain? Please tell me how delicious the goat milk turned out.
 
I still haven't made the trip to pick up goat's milk. I have to use up all the milk I already have first. ha Here is what my chickens had to say about being served yogurt!
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Not all the chickens care for it but the ones who do really love it. As do the cats. ha ha
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