How to prepare delicious hard yogurt with cheese
Have you ever tried making yogurt with cheese? You may think that you can only make yogurt with vinegar, sour cream, and hard yogurt with starch, but if you don’t have all of these available but want to make your homemade yogurt, you can use cheese. In this article, we will talk about making yogurt with cheese, making yogurt with cheese, and how to prepare it.
What are the benefits of leaving yogurt with cheese?
What if we didn’t have yoghurt? If you use cheese to leaven the yoghurt, the yoghurt becomes tastier and has a firmer texture. In addition, because cheese is lactic, yoghurt made with cheese will not turn sour. Also, the possibility of yoghurt becoming mouldy or spoiling prematurely is very low.
- Material preparation time: 30 minutes
- Our preparation time: 5 to 6 hours
Ingredients for yoghurt with curd
- Milk: 4 French cups
- Cheese: 1 tablespoon
Steps of making yogurt with cheese
To make yogurt with cheese or make yogurt with cheese, you only need milk and cheese. Using yoghurt as a yoghurt ingredient is unnecessary in this method. In this method, your yogurt hardens and closes well; of course, you must follow the principles of curdling yogurt and mixing yogurt with cheese. In the following, you can learn how to leaven yogurt with cheese.
Step 1: Prepare the milk
To leaven yoghurt with cheese, it is enough to boil milk in a pot on medium heat. If you want your yoghurt thicker, use traditional or local or full-fat milk. Let the milk heat up and start bubbling around the sides of the pot.
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Then adjust the heat to low so that the milk does not boil.
Step 2: Prepare the cheese
Take some of the milk; half a glass is enough. Pour into a bowl or glass. Let the milk cool down to body temperature. The ideal temperature for curdling milk is around 40 degrees Celsius. When the temperature of the milk is balanced, mash the cheese with a fork and pour it into the glass.
Stir the milk and cheese until the cheese dissolves in the milk.
Step 3: Add the curd to the milk
When the whole milk is at body temperature (no more, no less), pour the milk into a bucket or container where you want to make the yoghurt, in a place without traffic or movement. Let the. Then pour the cream cheese and milk into it and stir a little until the cream dissolves in the milk.
Step 4: Cover the dish
Place a plate wrapped in cloth or a colander on the milk and curd container. Using a blowtorch or cloth prevents the distilled drops from falling back into the milk and loosening. Wrap a thick cloth or towel around the container so the heat does not escape.
Step 5: Serve fermented yoghurt with cheese
Place the container at room temperature for 5 to 6 hours without shaking it, and then when the yoghurt has set, transfer the container to the refrigerator without stirring its contents. Remove the cloth around the container and the lid or lid on the container. Let the yoghurt cool down to increase its firmness. Then serve the cheese and drink.
Tips and principles of fermenting yogurt with cheese
What kind of milk should we use to leaven yoghurt with cheese?
In general, it doesn’t matter whether you choose cheese or yoghurt or starch as the sourdough; the important thing is that when choosing raw milk for souring, things like the cleanliness of the milk, the freshness of the milk, the natural state of the milk and the absence of antibiotics. , should be observed so that the obtained yoghurt has high quality, aroma and taste.
If you want thicker and firmer yoghurt, it is better to use milk with more fat, or the cheese you use for leavening should be a variety of cream or high-fat cheeses.
What cheese should we use for yoghurt?
To leave yogurt with cheese, you can use unflavored and simple cheeses. You can choose lactic, local, and cream cheese as the yoghurt base. Of course, do not put the cheese directly into the milk container when adding the cream to the milk.
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First, dissolve the cheese with a small amount of milk at fermentation temperature and then add this solution to the whole milk. Do not forget that the less salt in the cheese, the sweeter the finished yoghurt will be.
When should we leave the yoghurt?
To ferment yoghurt with cheese, the milk must be at a balanced fermentation temperature. This temperature is usually between 40 and 45 degrees Celsius. You can dip your clean finger in the milk; if the milk is lukewarm and does not burn your hand or is not too cold, add the curd. Otherwise, you can use a thermometer.
How much should we boil milk to ferment it?
The temperature of heating milk to make yoghurt with curd should be 90 degrees Celsius. It is enough if the milk boils at this temperature for 5 minutes. Then turn off the heat and let the milk reach the fermentation temperature.
What should be the ratio of milk and curd?
If you want to leaven yoghurt with cheese, add one spoon for every litre of milk. To dissolve the cheese better, dissolve it with a little milk. If you have 2 litres of milk, you should use two spoons of cheese.
If you consider more cheese, the yoghurt will become thin, loose, and sour. Be careful that the cheese you use as an ingredient for yoghurt is healthy and high-quality.
Why does yoghurt turn sour with cheese?
If you fermented yoghurt with cheese, but the resulting yoghurt had a sour taste, it is probably because the time of adding the yoghurt to the milk, i.e., the fermentation temperature, was high. Leavening at high temperatures increases the speed of curdling yoghurt, but instead, the obtained yoghurt turns sour.
It is even better not to use sour yogurt to make yogurt and make cheese with it. Because, in any case, the possibility of yoghurt becoming sour increases.
FAQs
After the yoghurt is ready, how long should we keep it in the refrigerator?
Storing yoghurt in the refrigerator after preparation is a very important step. This step prevents the yoghurt from draining and helps to harden and coagulate it. For at least 24 hours, keep the yoghurt in the refrigerator after preparation to last longer.
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Why doesn’t yoghurt bind with curd?
If you do the right principles of making yoghurt with cheese, you will not face this problem. One of the most important reasons for yoghurt not sticking is that the milk is hot when adding cheese. You should also cover the container and keep it warm so the yoghurt hardens and closes completely.