Welcome to Our Healing Roots, a blog exploring natural medicine that returns us to the roots of health and wellbeing. Our Healing Roots, LLC, is a private natural healthcare practice and experiential learning center that advocates the safe use of integrated, natural medicine. Many healing ways have gone by the wayside with the advent of conventional medicine. While it is important to receive professional medical advice for serious conditions, there are many things we can do at home to prevent disease and maintain our health. The Latin word for doctor is docere, which means to be a teacher. Our Healing Roots wholehearted embraces the importance of teaching in healthcare, so that people feel empowered about their health and wellbeing. More information about this business can be found at www.ourhealingroots.net.

Thursday, September 5, 2013

Whey Cool Yogurt Cheese

Remember Little Miss Muffet eating her curds and whey? When making cheese, the milk separates into curds and whey. You can do the same process with yogurt to make yogurt cheese. In the picture above, the clear yellow liquid is the whey and the white semi-solid matter is the curd. Perhaps you've even opened a yogurt container to find floating liquid on the top; this is whey.

After making my yogurt last Friday, I decided to make yogurt cheese. Here's how...

Place a mesh strainer over a pot or bowl.

Line with a clean straining cloth.

Pour plain, live-culture yogurt into the cloth.
Cover and place in the refrigerator for 8 hours. After the time is up, you will have whey which has drained into your bowl or pot and the yogurt cheese will be left in your strainer. Store each in a clean container.

Yogurt cheese is delicious and similar to thick sour cream or cream cheese, but it has all the probiotic benefits. I like to add spices/herbs and enjoy it with vegetables as a snack. You can also enjoy it with whole grain crackers and the savory/spicy jellies of the summer season.

My main reason for making yogurt cheese, however, was for the whey. Whey is generally used in commercial foods, sports drinks, protein powders, homemade recipes or fed to animals. In the coming days, I will be using my yogurt whey to make a lacto-fermented herbal drink. Stay tuned for more fun...

No comments:

Post a Comment