Today I bring you a slightly different article, which will, at least I hope, be of interest to anyone who wants to make their own daily dairy products. Whether it is to control their composition, to reduce waste or just to have fun, it is super interesting and really very easy to make your own yogurts or cottage cheeses.
I’ve always known home-made yogurts. And later, I continued at home, recovering the old vintage yogurt maker that I had always known. It ended up no longer working, and I replaced it many years ago with the Délices de Seb 12 jars. With 2 programs, it allows you to make yogurts and cottage cheeses. The second program being a little softer and therefore longer than the first.
I made my own yogurts and cottage cheeses for a while, then I got bored and I fell for the ease of buying pots of Greek yogurt, cottage cheese and cottage cheese on the market. Ah yes, let me tell you… I only like natural dairy products. A few spoonfuls in a small bowl, honey or coconut sugar, fresh or frozen fruit, jam, granola… That’s how I eat my yoghurts, and I can assure you, this is never sad.
And then, some time ago, I saw that there was a special white cheese basket. A little tour on the net, and I saw that since I had not used my yogurt maker, a lot of things had happened. So I joined a Facebook group to find tips that would allow me to make the best use of my yogurt maker. I did not dwell on the massive use of colorings and artificial flavors of all kinds, but I found the pleasure of reusing my yogurt maker by removing the pots provided, which in fact do not suit me at all. For some time now, I have been making strained, Greek yogurts or even skyr and fromage blanc very regularly.
The trick what changes everything is the possibility of using a tray to replace the small pots supplied with the device. They weren’t suitable for my use. For making simple yogurts they are not too bad, but for making strained yogurts they are not practical at all. A simple glass dish does the job just fine. I have one that is perfect for 2 liters of milk.
Just mix the ferment and the slightly warmed milk and let set according to the program chosen. Afterwards, you can drain if you wish.
There are different types of ferments, for different results. Some allow sweet preparations, others more acidic. When I vary the basic yoghurts that I use, it’s thinking that the ferments used are not the same depending on whether I choose a simple yoghurt, a Greek yoghurt and a skyr. But I don’t know if it’s true. Manufacturers do what they want and in the end, there may be the same thing in everyone.
Milk is different depending on the desired result. It is whole, semi-skimmed or skimmed.
If we are in a waste reduction process, we will prefer farm milk. Having no possibility of supplying myself, I take UHT bricks.
draining is done very simply using a large thin fabric. Just put it on a colander placed on a salad bowl and pour the yogurt into it. The whey flows out.
Let it drip longer or shorter depending on what you want.
The whey can be saved for cooking. For example, if you are used to baking bread, it can replace water.
The conversation is done in a closed pot for about 1 week. When in doubt about the appearance or taste, we throw it away.
Yogurts: Mix a yoghurt of your choice with 1 liter of slightly warm whole milk.
Let take 8 h program 1.
They can be made in small pots or in tubs. In this case, I make for 2 liters of milk.
You can sweeten them. For me, it’s 4 tbsp for 1 liter of milk. They can also be flavored. Please avoid all chemical flavors. Prefer citrus zest or a vanilla pod infused in hot milk.
Plain yoghurts can be used to make the famous yoghurt cake like here.
Greek yogurts: The process is the same. I use 150g of Greek yogurt or even plain yogurt for 2 liters of whole milk. On the other hand, this time we let it drain for about 3 hours. I get about 1.2 kg of yogurt. You can enrich this yogurt with cream, but I find it rich enough as it is.
I haven’t tried using sheep’s milk yet.
For some preparations, it may be good to have a firmer texture. Just extend the draining time. You can for example use these yoghurts to make mousses like in this blueberry cake or in this strawberry charlotte. The mixture of yogurt and whipped cream is delicious.
This yogurt can also be used in savory dishes. I recommend cilbir, a Turkish dish, made with poached eggs and spices.
Skyr: this Icelandic yogurt has been very fashionable for some time. I admit it’s kind of my favorite. You need 150 g of skyr for 2 liters of very slightly warm skimmed milk. I leave about 14 hours in program 2.
Again, you have to drain for a few hours.
This yogurt is high in protein while being low in fat.
I also use it for my recipes, in the same way as Greek yogurt.
Cottage cheese: it is always the same principle. All you have to do is mix 150 g of fromage blanc (here, the ferments are different) of your choice with 2 liters of whole or semi-skimmed milk and leave for 14 hours on program 2.
Again, we will do a more or less long draining depending on the result we want to obtain.
To finish: there would certainly be plenty of other things to say on the subject. I wanted to keep it simple and succinct. For example, I chose not to talk about other ways of doing things that don’t use yogurt makers. These ways exist, and you can find them with a little research. Yogurts are always made in a humid and warm “ambience”.
As I love to cook yoghurt both sweet and savory, I will certainly offer you other recipes in the coming weeks. They will support and complete this article.