Yogurt Herb Cheese

Introduction:
     Yogurt is a dairy product produced the bacterial fermentation of milk.  Fermentation of lactose produces lactic acid. Lactic acid acts on milk protein to give yogurt its creamy texture and tangy flavor. Yogurt is made very similar to yogurt and there is only one fundamental difference between the two, the whey.  The whey is the very protein-laden liquid that will not coagulate.  In cheese, the whey is removed before in the fermentation process, but in yogurt the whey is not removed.
     Yogurt provides a great source of calcium, especially those who are lactose intolerant. The live cultures in yogurt have been proven to stimulate the immune system and protect the G.I. tract.
     This recipe will demonstrate the process of creating yogurt into cheese by removing the whey from the yogurt.


Materials:

1 quart plain yogurt

1 1/2 teaspoons ground cumin

2 tablespoons fresh parsley

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 medium mixing bowl

Cheesecloth

Fine-mesh strainer

Large plastic container

Plate

Weight (16 oz can)

Procedure:
1. Combine all ingredients in a medium mixing bowl.
2. Place 4 layers of cheesecloth in a fine-mesh strainer set over a large plastic container Add yogurt and cover with the cheesecloth overhang. Place a a plate on top of cheesecloth and secure with a weight.
3. Place in fridge overnight.


Results:
1. Combine all ingredients in a medium mixing bowl.

2. Place 4 layers of cheesecloth in a fine-mesh strainer set over a large plastic container Add yogurt and cover with the cheesecloth overhang. Place a a plate on top of cheesecloth and secure with a weight.

3. Place in fridge overnight.

Discussion:
    The purpose of this recipe will demonstrate the process of creating yogurt into cheese by removing the whey from the yogurt.  The recipe was success and created the yogurt into a cream cheese texture.  The whey was removed the yogurt and produced cheese.  Since the whey was not completely removed the yogurt herb cheese spread was still a slight liquid.  In the future, I will keep the yogurt in the cheesecloth for a longer period of time.  Overall, the recipe was a success and clearly was able to show the difference between yogurt and cheese.


Citation:
Brown, Alton. Good Eats: the Early Years. New York: Stewart, Tabori & Chang, 2009. Print.