Kent never knows what he’ll find around here. I made a double batch of cream cheese/yogurt cheese last week so I could try some of the recipes in the most recent Wise Traditions Journal. For the bigger batch I needed my bag of cheese to hang up higher than normal to drain, and this is what I came up with…hanging it from the dining room light. Classy, don’t you think? (Skip right to the ideas below if you’re in a hurry…)
In this particular article, Jen Allbritton gave some great recipe ideas for getting more probiotics into our diets with yogurt cheese. (Or get probiotics supplements for when you need them.) As she explained, this cheese comes out creamy or crumbly, depending on how long it drains.
Read a few short excerpts from her article, “Growing Wise Kids – Enjoying Little Miss Muffet’s Curds and Whey”:
“Homemade curd cheese is a well-spring of nourishment. It is packed with protein, rich in healing fats (the best coming from properly raised grass-fed animals) and, most important, is an excellent digestive aid. Fresh, unripened cheese made from raw cultured dairy products is bursting with probiotic (pro-life) activity.
A hallmark practice among traditional cultures is to consume some sort of naturally preserved, lacto-fermented vegetable, fruit, beverage, meat and/or condiment at every meal. Tack homemade curd cheese onto your list of powerfully healing foods. And the best thing is, this cheese is so versatile, your family will be happy to include it in any meal!
Homemade, fresh curd cheese is the perfect complement or even replacement for sour cream in soups or dips and commercial cream cheese in spreads or desserts. It even does a fine job replacing mayonnaise on occasion. Best of all, curd cheese will take on any flavor, whether it be savory, salty, or sweet, so the sky is the limit when it comes to the possibilities with this ingredient. Heating homemade curd cheese will destroy the good bacteria, so I opt to keep mine raw as much as possible; however, there are times when it is the ideal choice for a certain soup or casserole – or you just have an excess supply.”
Here are the recipes I’ve tried so far:
- Stuffed Shells!
- Probiotic Fudgesicles – Lyn thought they sounded disgusting, but they’re really good…at least I thought so. (Read more at that link about my picky kids.)
- Italian cheese dip – I think it tastes like the yummy garlic Boursin cheese we often use in recipes.
- I’ll let you know when I try more and then post them here!
- What else do you do with your yogurt cheese/homemade cream cheese?
- Do you need a good probiotic supplement?
A reader friend, Nancy (who is also Cheeseslave’s Mom-in law!), sent this pic of how she strains her whey – with a deep bowl and a strainer that sits on top. It’s definitely not as attractive as my method, but it might work out better, especially if company is coming over.