Conference turris::cooks

In the interest of enjoying food while respecting our arteries, I and my
friends are trying to find lighter foods for our dining get-togethers.
My lastest dessert was a real hit with the gang and very easy for me.
For a summer barbecue, try this:

			LOW-FAT VANILLA YOGHURT CHEESE

You will need:

Twice the commercial low-fat vanilla flavored yoghurt than the amount of
cheese you desire.  If you want one quart of cheese, use two quarts
of yoghurt.  I use DANNON vanilla yoghurt which has some pectin, so
it does not seem to matter whether the yoghurt has additives.

a fine-mesh collander (like you might use to drain small veggies or
fruit.

Clean cheese cloth.

At least 13 hours BEFORE you want to serve dessert, line a fine-mesh
collander with two layers of cheese cloth that you have rinsed out and
squeezed dry.  Place the collander in a narrow, deep bowl or pot so
that there is significant space on the bottom.  Add the yoghurt and
cover the whole set-up in some manner.  Place in the fridge.  After
12+ hours, you will have a pile of yoghurt cheese in the collander
and lots of whey in the bottom of the pan.  Turn the cheese into a
bowl, add vanilla to taste (1 teaspoon per quart of cheese is nice),
and add 2 -3 teaspoons sugar (most of the sweetening seems to leave with
the whey). Stir just to mix well and bring up a creamy texture and
cover and store in the fridge.

When it's time for dessert, create a big platter of rinsed, patted-dry
fresh fruit.  I used:

		Strawberries
		peeled, sliced white peaches
		peeled, sliced papaya
		peeled, sliced mango
		bing cheeries (leave on the stem)
		sliced plums

Well, you get the idea.  Serve with the yoghurt cheese as a dip for the
fruit.  Let everyone take a spoonful or two of cheese on a small plate of
bowl and all the fruit they want.  This dessert seems decadent and isn't
bad for you.  It isn't chocolate, but it makes me much less guilty when I
do go for the chocolate if I eat this most of the time.

Other uses for yoghurt cheese:

	use plain, low-fat yoghurt.  Drain whey off for 16 hours.
	Use in place of cream cheese in cheese cake recipe...it's
	wonderful, creamy, and low-calorie.

	use plain, non-fat yoghurt.  Drain whey off for 16 hours.
	Stir in your favorite herbs and spices for a dip or spread.
	This can be used as a base for sinfully-rich salad dressings
	that aren't....also on baked potatoes in place of sour cream.


			Bon Apetit!

    I haven't used this gadget, but my family has made this type of cheese
    for years by putting the yogurt in a piece of cheese cloth and letting
    it hang to get all the liquid out - I've even used paper towels lining
    a colinder to drain the liquid.  
    
    The cheese will have about the same consistency as cream cheese.  If 
    you added a packet of sweet-n-low or similar it will have a taste
    close to cream cheese.  If you don't add the sweetener it has a little
    more tangy flavor than cream cheese.  My father has made cheese balls 
    then put them in a jar with olive oil for a few weeks (yum).  
    
    I've used this cheese in making Syrian meat pies.  I've also used
    in on bagels as a cream cheese substitute.  

MUCH tangier than cream cheese.  I never thought of using sweetener, though.

I usually mix in herbs and spices to make dips and dressings.  A touch of salt 
goes a long way to neutralizing the tang of the yogurt.  Aside from the usual
mixes with onion soup mix, and good seasons dressing mixes, one of my favorites
is to mix in dijon mustard and (white) horseradish (to taste).  This is super
with smoked mackeral, smoked bluefish, and so on.  

Also, once it has drained a day or two, mix in fresh minced herbs, then wrap
tightly in cheese cloth to form a closed package.  Invert a small bowl in a 
colander, place the package on top, put another plate in top and weight it down
with some canned goods.  Place the whole assembly in your fridge (it takes up
about half the space in mine) for a couple fo more days.  The end result it 
a much firmer cheese.  You can roll it in herbs or pepper, or whatever, and 
serve with  crackers.

    Hi Harry,
    
    This dish is called Laban.  As the previous note said it is used in
    making lamb pies and also used in making stuffed kibbee.  It is great
    as a stand alone spread too.  Try spreading some Laban and rasberry jam
    on the inside of a piece of pocket bread, umm umm good!!!!  If you want
    to serve it as a spread, top it with some olive oil and ground mint.
    We also make Laban by draining it through cheese cloth.  We just hang
    the filled cheese cloth over the kitchen sink overnight and it is 
    finished the next morning.

    from the Frugal:
    
    1 LARGE container Plain Yogurt (I have used the non-fat variety)
    4 Cloves garlic
    1 cucumber, peeled, seeded, drained
    2 Tbles. Olice oil
    
    Drain yogurt for approx. 12 hours.
    peel, seed, grate, and drain cucumber for several hours
    add cucumber,crushed garlic,olice oil (and salt and pepper if
    needed) to yogurt cheese.  Mix thoroughly, refridgerate for
    several hous (or more) to blend flavors.  Use as a dip for
    vegs, or a spread for crackers and bread.
    

    
    I saw some plain yogurt last night at the market (Alexander's in
    Nashua) that was advertised as having a "more mild flavor".  I don't
    recall the brand, but believe it was one of the more major ones.
    I believe it was non-fat, as well.
    
    That might reduce the tangy taste.
    

    Thanks for all the responses.
    
    I found the consistency to be somewhere between cream cheese and
    sour cream. I added a packet of Equal to my first batch, and I'm
    amazed at how closely it resembles the 'soft' or 'whipped' cream
    cheese! It really tastes very good on bagels!
    
    I'll try the next batch without any sweetener, maybe on baked
    potato instead of sour cream. I don't know that I'd make this a
    daily part of my menu, but it's a very pleasant addition that
    eliminates one source of fat without sacrificing the enjoyment.
    
    I'd recommend this gadget to anyone - for ten bucks it's a nice
    toy for the kitchen.
    
    	/Harry

wrap in cheesecloth and press between two plates to get a firmer cheese - 12
hours or so in the fridge.
It can be used in cheesecake to replace cream cheese - use 1/2 yoghurt cheese
and 1/2 part-skim-ricotta cheese - tastes wonderful for lots fewer calories.

    Where can I find cheese cloth??  I'm dying to try this, but I can't
    find cheese cloth anywhere........ 
    
    Cara
    

    See if it isn't hiding in the "miscellaneous little gadgets" area in
    your grocery store.  Most of the stores I shop in have it someplace. 
    It comes folded up in a small plastic bag, and usually the people who
    work in the store have no idea that they stock it - I guess not too
    many people use it!  I've seen cheese cloth in hardware stores, too.
    
    /Charlotte

    Spags hides their cheesecloth with the painting implements...none to
    be found in housewares.  Who can figure it?

    If you are near Piece Goods Fabric Store - Fitchburg/Leominster line -
    they have it in the back left corner of the store.  I bought it there
    during the Halloween season (to make goblins).  I would imagine that
    any fabric store would carry it but again, you will probably have to
    ask for it.
    
    -glenda

    I use a bag made of unbleached muslin. It works fine. I just wash it by
    hand and rinse it very carefully after each use. Just fold a piece of
    muslin  (about 18" x 10") in half and sew up the sides. I tie it at the
    top with heavy-duty string. 

be very careful to buy your cheesecloth from a food store or specialty cooking
supply store.  Some cheese cloth is treated with chemicals to give it stability
for sewing and or hardware use.  This cheesecloth is NOT acceptable as a tool
to make yoghurt cheese.  In most cases, any package of cheesecloth will have
a statement on it clearly indicating that it may or may not be used in cooking.
Only buy that which may be used in cooking.  Also make sure you rinse and
squeeze dry the cheesecloth before using it.

    
    	I had a pint of Stonybrook left over from another recipe so, on
    	a whim, I put it in my single-cup Melitta gizmo(including paper
    	filter) and left it to drain overnight.
    
    	Worked like a charm and saved me the cost of a Cheese Funnel.
    
    		-rjc-                

    FYI, I *finally* found the cheese cloth in the Star Market on Rt. 117
    in Stow, across from the Bay Bank.
    
    Cara
    

    re: .14
    
    I'm not ignoring you, I just haven't had the time to put any of the
    recipes from the book in here; I'll try to get to it over the weekend
    if not sooner.
    
    	/Harry

    Okay, long overdue, but here's a few for starters:
    
                               Spinach Dip
    
    1 package (10 oz.) frozen chopped spinach, thawed
    1 cup yogurt cheese
    1/2 cup chopped green onions
    1/2 cup chopped parsley
    1 teaspoon seasoned salt, or to taste
    1/4 teaspoon dried dill
    3 tablespoons lemon juice
    
    Drain spinach until nearly dry. Combine with remaining ingredients and
    mix well. Cover tightly and refrigerate at least 2 days before serving.
    Makes about 2-1/4 cups.

    
                               Tuna Spread
    
    1 envelope unflavored gelatin
    1/4 cup water
    2 cups yogurt cheese
    2 cans (6-1/2 oz. each) tuna, drained and flaked
    1/2 cup chopped celery
    2 tablespoons finely chopped onion
    1/2 teaspoon dill weed
    1/2 teaspoon lemon juice
    
    Soften gelatin in water. Stir over low heat until dissolved.
    
    Combine yogurt cheese, tuna, celery, onion, dill, and lemon juice. Add
    gelatin mixture gradually and stir until well blended. Pour into a
    greased 1-quart mold and chill until firm. Unmold and serve with bread
    or crackers.

    
                           Instant Tuna Spread
    
    1 can (6-1/2 or 7 oz) solid pack tuna
    6 ounces yogurt cheese (or to taste)
    1 teaspoon pickle relish (more or less to taste)
    
    Flake the tuna with a fork. Add yogurt cheese and relish, and stir
    until well mixed.

    
                        Vegetable Sandwich Spread
    
    1 envelope unflavored gelatin	1 cucumber, peeled and chopped
    1/4 cup mayonnaise			1 cup chopped celery
    1-3/4 cups yogurt cheese		1 medium onion, finely chopped
    1 teaspoon salt, or to taste	2 tomatoes, peeled and chopped
    1/4 teaspoon hot pepper sauce	2 carrots, finely grated
    1 green pepper, chopped
    
    	In a medium bowl, soften gelatin in 1/4 cup cold water. Add 1/4 cup
    boiling water and stir until dissolved. Cool.
    
    	Add mayonnaise, yogurt cheese, salt, and hot pepper sauce. Mix
    well. Fold in chopped vegetables. Chill. Serve on bread or crackers.
    Makes about 5 cups.

    
                             Smoked Fish Pate
    
    1 cup yogurt cheese			1-1/2 cups flaked, smoked fish
    1-1/2 tablespoons lemon juice	 (skin & bones removed)
    1 tablespoon grated onion		1-1/2 tablespoons chopped parsley
    
    	Combine yogurt cheese, lemon juice, and onion; stir with a fork
    until smooth. Mash fish and stir into cheese mixture with parsley.
    Chill for at least one hour before serving.

                         Strawberry Bavarian Pie
    
    2 pints fresh strawberries		1/2 cup water
    1 cup vanilla-flavored		2 teaspoons lemon juice
       yogurt cheese			9-inch pie shell, baked
    1 envelope unflavored gelatin
    
    	Thinly slice 1-1/2 pints strawberries, reserving the remainder for
    garnish. Place sliced strawberries in a large bowl and gently fold in
    yogurt cheese.
    
    	In a sauce pan, soften gelatin in water, then place over low heat
    and stir until gelatin dissolves. Add gelatin and lemon juice to sliced
    strawberries. Chill until mixture mounds when dropped from a spoon.
    Pour into pie shell.
    
    	Decorate with whole strawberries and chill.
    
    	Variation: Place a vanilla wafer in the bottom of a fluted paper
    cupcake cup and fill with chilled mixture. Makes 14 individual tarts.
    

                            Fantasy Cheesecake
           (This incredibly delicious, rich-tasting cheesecake
                     has only 88 calories per slice!)
    
    2 cups vanilla-flavored yogurt	1 tablespoon cornstarch (optional)
      cheese (or 1 cup plain and	2 eggs, lightly beaten
      1 cup vanilla)			 (or 1 egg and 2 whites)
    2 - 4 tablespoons sugar (optional)
    
    	Combine yogurt cheese, sugar, and cornstarch. Add eggs and mix
    gently with a fork or wire whisk. Pour into an 8-inch pie pan or 7-inch
    springform pan.
    
    	Bake in a preheated 325 degree oven for 20 to 25 minutes (pie pan)
    or 55 minutes (springform). Cool slightly and refrigerate, uncovered,
    for 24 hours. Serves 8.
    
    
    Note: The cheesecake will be firmer if you drain the yogurt up to 24
    hrs. and/or add cornstarch. Yogurt cheese may be kept in a covered
    container in the refrigerator until you have enough for the recipe.
    Pour out any accumulated whey before using.

    re -.1   Sounds wonderful.  Can you buy yogurt cheese in a store or is
    it something that has to be made at home?  I never heard of it until
    reading this note.  I am anxious to make the cheesecake.
    
    CJ

>    re -.1   Sounds wonderful.  Can you buy yogurt cheese in a store or is
>    it something that has to be made at home?  I never heard of it until
>    reading this note.  I am anxious to make the cheesecake.
    
there is a yoghurt cheese being sold out here in Cal, Fromage au something or
another.  However, it is already flavored and comes in small containers.
Generally, you need to make your own cheese.

to make the cheese without special equipment, simply get some "cooking"
cheesecloth - make sure it does NOT say to avoid use in cooking or preparing
food - some brands do.  Cut a generous enough section to line a mesh-wire
collandar with a double layer.  Dampen the cheesecloth and line the
collandar.  Pour low-fat (or even non-fat) plain yoghurt into the collandar
and set the collandar over a deep pan, just wide enough at the top for the
collandar to sit in the pan.  cover the whole collandar with foil.  refrigerate
for at least 24 hours.  If the pan is not deep, drain out the liquid in the
pan often enough that the liquid does not touch the yoghurt.  at the end
of 24 hours, you have cheese.  Approx. 1/2 the volume that the yoghurt was.
If you need two cups cheese, drain a quart of yoghurt.  Simply turn the yoghurt
cheese out of the cheesecloth into a container and peel off the cheesecloth.
discard the liquid.  To maintain the thick texture of the cheese, stir it only
as much as necessary - it will thin out with over stirring.

If you need vanilla flavored cheese, use vanilla flavored yoghurt.  By the
way, if you don't like the flavor of the yoghurt because it is TOO TART, don't
make it into cheese...it won't get better if it is concentrated.  I use
DANNON brand yoghurt because it is mild and makes a mild cheese - some of the
"natural" brands are very tart....the cheese is also very tart.

    I found that stirring or turning the cheese as it drains helps.  It
    seems that the bottom drains first, and the whey in the top half can't
    get through as easily.  If you are real careful, you can flip the
    entire wad of cheese over and it drains lots more whey out.  Of course,
    I happen to like my yogurt cheese thick for dipping.  
    
    A couple of things on the draining material:  one is that coffee
    filters work very well for smaller amounts of yogurt;  the other is
    that I would only use cheesecloth that EXPLICITLY says it's ok for food
    use.
    
    					-JP

    
    Being on a diet, this note couldn't have come at a better time.  My
    yogurt cheese has been draining for about 24 hours, and I'm ready to
    start adding herbs....
    
    One question - do people generally wash their cheesecloth out and
    re-use it?  I'll give it a shot tonight, but it looks like it might not
    stand up to a good washing, and it's certainly going to need a *good*
    washing!!
    
    Thanks,
    
    Sarah
    

Re: .29

Yes, Cheesecloth is Re-usable.  Scrap off all the cheese or as much as 
possible and boil the cheese cloth to sterilize.

Robin

YOGURT CHEESE CHEESECAKE
------------------------

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
2 cups Yogurt Cheese (see recipe at bottom of page)
3 oz. cream cheese or Neufchatel cheese, at room temperature
3/4 cup sugar
1 TBS all-purpose flour
1 1/2 tsp. lemon juice
1 tsp. vanilla
2 eggs
1/3 cup orange marmalade
1 cup sliced fresh strawberries

For the crust, combine cracker crumbs, the 1/4 cup sugar, and margarine or
butter.  Press crumb mixture onto bottom and 1 inch up sides of an 8-inch
springform pan; set aside.

For filling, beat Yogurt Cheese, cream cheese, the 3/4 cup sugar, flour, lemon
juice, and vanilla until smooth.  Add eggs and beat at low speed just until
combined.  Pour batter into crust.  Bake in a 350 degree oven about 35 minutes
or until cheesecake shakes evenly over entire surface when jiggled.  Cool on
a wire rack.  Chill for several hours.

Before serving, in small saucepan, melt marmalade over low heat.  Remove from
heat; stir in strawberries.  Let stand 10 minutes.  Spoon over cheesecake.

Note:  The recipe mentions that the Yogurt Cheese should be made a day or two
before preparing the cheesecake; also if you anticipate leftovers, spoon the
topping over each serving rather than the whole cake.  When the cake is
refrigerated with the berry topping, the crust gets soggy.

Yogurt Cheese
-------------

Using 32 oz. plain nonfat yogurt that contains no gelatin (read label to
verify), spoon yogurt into a cotton cheesecloth-lined sieve or colander set
over a large bowl.  Let yogurt stand in refrigerator about 15 hours or 
overnight.  Discard liquid in bowl (whey).  Use curds (Yogurt Cheese) remaining
in sieve for cheesecake.  Wrap Yogurt Cheese in clear plastic wrap and chill.
Makes about 2 cups cheese.