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Yo Saundra! Need help!!

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Old 08-13-2006, 05:07 PM   #1
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Default Yo Saundra! Need help!!

So with the smugness of a newbie and being very inexperienced at the whole thing, I decided to make some of your yocheese.

I bought a container of fat-free plain yogurt, and a big strainer. I came home and dumped the container of yogurt into the strainer (over a big bowl) and all the yogurt went right thru the strainer! Uh ... now what?

So then I got a dishcloth that was the closest thing to cheesecloth that I could find. I put the yogurt in that, put it in the strainer, then the whole thing over the bowl, and then ... nothing.

How do I do this?
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Old 08-13-2006, 05:39 PM   #2
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I'm just popping in because a friend told me about this and I haven't tried it yet. I'm curious to see what your answer is so I'm bumping your post.
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Old 08-13-2006, 08:30 PM   #3
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Kathy I made this a couple of months ago, what I did was put a coffee filter in the strainer and put the yogurt in the filter. Place the strainer in a bowl put in the fride over night and it came out awesome all the liquid was on the bottom of the bowl, the yogurt was very thick & creamy.
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Old 08-13-2006, 09:11 PM   #4
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I ended up going back to the store for cheesecloth; transferred the whole mess into the cheesecloth and tied it up. I put that into the strainer and suspended it over the bowl. I haven't looked at it in a couple of hours but will check tomorrow. I'm anxious to spread this on my homemade wheat bread.

Niki, I'll make sure I update the thread after I have some results (uh, or DON'T have results ... whichever it ends up being)!
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Old 08-13-2006, 09:19 PM   #5
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Someone told me you can use it in place of sourcream too. I don't know the diff in fat/cal/carb/whatever else you count, but I was needing to get the active cultures in yogurt.
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Old 08-13-2006, 09:31 PM   #6
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I tasted it a little and it seems pretty close to sour cream. I have been making wheat bread lately, and this would be good spread on the toasted bread. I also want more of the active cultures so this would be better than cream cheese or sour cream.
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Old 08-14-2006, 09:04 AM   #7
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I hardly look at this part of the board, here I am.

Donvier makes a yochee maker, I paid $19.95 here, I think it's $15.00 American. It's a plastick container with a very fine strainer. The yogurt has to be pure, no gelatin in it. It takes from four hours to overnight for it to become "yochee". I put Davinci syrup in the yogurt first sometimes, and it turns out sweeter. You can ad Splenda as needed.

Here are some uses:

Yo Cheese Variations

Add fruit and a tablespoon of honey
Add vanilla extract and a tablespoon of maple syrup
Add dill, garlic powder, onion powder and a dash of cayenne for a veggie dip
Layer with fruit for a parfait
Use as a sub for ice cream
Use as a sub for mayonnaise or mix 3 parts yogurt cheese to 1 part mayo
Use as a sub for whipped cream with desserts
Use as a sub for cream cheese in casseroles, dips, desserts or pies
Use as a sub for sour cream on baked potatoes or any other dish
Mix with low-fat or fat-free ricotta for a cheesecake dessert
Mix into oatmeal or other hot cereals to make creamy

Yogurt cheese is similar to Greek yogurt that can be found at Trader Joe’s, specialty food stores or ethnic markets. There’s just nothing like a creamy Greek yogurt… it’s incredible!

Enjoy!
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Old 08-14-2006, 09:10 AM   #8
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Does Greek yogurt have a sour taste? I'm not a big yogurt fan but I do like regular sour cream and cream cheese. I have a Trader Joe's down the street.
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Old 08-14-2006, 09:23 AM   #9
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Vickie, honestly when I licked my finger during this process I would have sworn I was eating sour cream. It was very, very good.
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Old 08-14-2006, 09:30 AM   #10
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http://www.donvier.com/donvier/produ...eeseMaker.html

I bought a recipe book by Nikki & David Goldbeck, there are so many things to do with it. The texture is so creamy.
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Old 08-14-2006, 09:52 AM   #11
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So why is it better than sour cream?
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Old 08-14-2006, 10:01 AM   #12
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There are lots of articles that say that yogurt is a better source of dairy.
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Old 08-14-2006, 10:05 AM   #13
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I'd say it's because of the active cultures and less processing. Just a guess...
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Old 08-14-2006, 10:13 AM   #14
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Okey dokey. I just wanted to know why I'd be doing all that extra work. Can I just buy the Greek Yogurt from Trader Joe's and skip the work? Or is that not yocheese? Can you tell that I don't know much about yogurt?!
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Old 08-14-2006, 10:21 AM   #15
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Vickie, it shouldn't be any extra work. Just dump the container into this little box, wait a day, drain off the whey and put the remaining yocheese into a container. Then use it just like you would sour cream or cream cheese.

I don't know about buying the Greek Yogurt though.

And Saundra, where I can I get one of these nifty little contraptions? I didn't see where they sell them online. Oh wait, I guess I can check ebay, huh?
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