#4 Make cheese, yogurt, and kefir from local milk
This is kind of a trick item, because, honestly, it's more like 3 skills instead of one. I've never made cheese by myself, but some of my past housemates have. I plan on trying it out in the next few weeks, but we have so much cheese in our fridge right now, that it doesn't seem worth it. Maybe a mozzarella to put on a pizza?
We're not huge kefir drinkers. So, I might not try this. Unless anyone wants some homemade kefir?
I have however, made yogurt. I started making yogurt at some point within the past year, after I picked up a copy of Edible Portland, a free local publication, focusing on things that you eat. There was an article about yogurt and a super simple recipe. I cut the recipe out so as of now, I am unsure of who the author is.
I don't even really like yogurt. I do, however, love the "cream on top" yogurt by Brown Cow, because it tastes like ice-cream. And guess what, so does homemade yogurt! It's so creamy and you can add your own sweeteners or flavors.
3 1/2 cups milk
2 heaping Tbsp plain yogurt
1. Place yogurt in a bowl, whisk until smooth, and leave on the counter until it reaches room temperature.
4. Pour the milk into a sterile quart jar or an insulated bottle, cover it, and keep still and warm until the yogurt sets-anywhere from 4 to 10 hours.
|I place some towels in my freezer bowl and let the yogurt set in there.|
Makes 3 3/4 cups.
I actually cut this recipe in half.
I know I didn't fulfill this whole challenge with the cheese and kefir, but I did make butter!! I'll tell you more about that later.
Currently listening to:
Tilly and the Wall - Rainbows in the Dark
|Tilly and the Wall - Rainbows in the Dark MP3 Download|