Thursday, 4 December 2008

How to make ----- at home. Stuff to Help a cook in Korea.

How to make Yogurt cheese
(Labneh cheese)
Simply place a coffee filter (cheese cloth)(you can buy these in every store)in a large strainer. Pour Plain yogurt into the filter. Draining overnight will give you a soft cream cheese-like consistency. This will keep for a week. This can be used as an alternative for sour cream or mayonnaise.
You can make tazitki with this. I make it all the time.
or try this Chives and herbed
yogurt cheese
Sweet Balsamic Yogurt Cheese Dip

2 cups vanilla yogurt (low fat or fat free can be used)
½ cup balsamic vinegar
1 teaspoon lemon juice
2 teaspoons brown sugar
2 teaspoons cinnamon or grated cinnamon stick

Drain the yogurt for at least 6-8 hours. In a small saucepan, combine the vinegar, lemon juice and brown sugar over low – medium heat until you have about ¼ cup. Let cool. Combine balsamic mixture, yogurt and cinnamon to taste. Spoon over strawberries or other fruit as desired.

Recipe from here

More yogurt inspired recipes

How to make cream cheese

How to make cottage cheese and Ricotta.

Spinach Dip

2 cups Plain Yogurt drained for 20 mins
1 10 oz. box frozen chopped spinach
1/2 cup low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup minced scallions
2 tablespoons chopped fresh dill*
salt and ground black pepper, to taste

Recipe from here

More making cheese

How to whip cream
I take a Protein shaker and half fill with cream make sure the bar piece is in place. Put the lid on and shake. After 5 mins it should be much thicker. When I cook my favourite cream to use is Seoul Milk . Here in Suncheon they sell it at Emart. I like to make Pasta dishes with it .There is no sugar added. Often the other creams add sugar . They use the name whipping cream. I avoid these.


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