Frederic Melton
Yogurt and cheese are both dairy products, but they are made using different processes and ingredients. Yogurt is made by fermenting milk with bacteria, while cheese is made by curdling milk and separating the solids from the whey. Yogurt can be made at home using a yogurt maker or by adding store-bought yogurt to milk. Cheese can also be made at home, with milk, lemon juice, and salt for simple recipes like lemon cheese, or with additional ingredients like rennet and citric acid for more complex varieties like mozzarella.
Ingredients and tools used in making cheese and yogurt
| Characteristics | Values |
|---|---|
| Cheese | Milk, lemon juice, cheese salt, cheesecloth, thermometer |
| Lemon Cheese | Milk, lemon juice, cheese salt, heated milk, live cultures |
| Yogurt | Milk, live cultures, thermos, container, refrigerator |
| Yogurt Cheese | Yogurt, cheesecloth, funnel, strainer, bowl |
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What You'll Learn
Milk is the main ingredient for both
The type of milk used can vary depending on the desired outcome and personal preference. For a creamier and richer yogurt or cheese, full-fat milk is often chosen. However, non-dairy milk can also be used as a base for yogurt, although the straining process and final texture may be impacted by the presence of thickeners and stabilizers commonly found in non-dairy alternatives.
When making cheese, the addition of rennet is optional but can be used to create a thicker consistency. For yogurt cheese, which is made by straining yogurt to remove excess liquid, the type of milk used can affect the final product's texture and shelf life. Whole milk yogurt, for example, tends to yield a longer-lasting yogurt cheese compared to its low-fat or non-fat counterparts.
Yogurt cheese, also known as "strained yogurt," is a versatile product that can be used as a substitute for other cheeses or dairy products in various recipes. It can be seasoned with herbs, salt, and pepper, or even mixed with fresh fruit and sweeteners to create a sweet version. The longer the yogurt is strained, the thicker the resulting cheese will be, making it suitable for dips, spreads, or cheese balls.
In summary, milk is the foundation for both cheese and yogurt, and the processes for making them share some similarities, such as heating milk to specific temperatures and the formation of curds. However, the addition of cultures or acids and the straining processes differentiate the two, resulting in the distinct characteristics of cheese and yogurt.
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Heating milk is the first step for both
For yogurt making, the next step is to allow the milk to cool to a temperature between 105°F and 115°F. This cooling process is important as it prepares the milk for the introduction of live cultures, which are essential for the fermentation process that characterizes yogurt. Stirring in the live cultures at this cooler temperature ensures their survival and activity, transforming the milk into yogurt.
In cheese making, the heated milk is typically combined with an acid, such as lemon juice, to form curds. This addition of acid is a defining characteristic of certain types of cheese, such as lemon cheese. The milk protein casein reacts with the acid, coagulating and separating into curds and whey. The curds are then drained and can be further processed into various types of cheese.
The process of heating milk is a foundational step in both cheese and yogurt making. It sets the stage for the formation of curds, which are essential for the development of both products. By controlling the temperature and subsequent cooling process, cheesemakers and yogurt producers can guide the transformation of milk into their desired final product, be it a creamy yogurt or a firm cheese.
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Lemon juice and salt are used in cheese-making
After adding the lemon juice, let the mixture sit for 5-10 minutes while preparing the draining materials. Line a colander with cheesecloth or a jelly bag, placing it over a pot or bowl to catch the whey, or simply over the sink if you don't want to keep the whey. Pour the milk mixture into the prepared colander and let it drain. The duration of draining depends on the desired consistency of the cheese. For a softer, spreadable cheese, drain for 2-3 hours, while for a firmer, sliceable cheese, drain for 4-6 hours.
Once the cheese has drained, sprinkle it with salt to taste. You can also add other seasonings and flavourings, such as herbs, black pepper, dried dill, oregano, basil, rosemary, sun-dried tomatoes, olives, arugula, or parsley. Allow the cheese to marinate in the fridge for a few hours to blend the flavours and cool the curds. Lemon cheese can be served as a spread, spooned over crusty bread, or used as a topping for salads, crackers, pizza, or pasta.
Lemon juice is also used in creating a gooey, stretchy cheese sauce. This is achieved by combining lemon juice (citric acid) with baking soda (sodium bicarbonate) to form sodium citrate, which acts as an emulsifier and reduces the cheese's acidity. This process allows the cheese to melt into a creamy sauce without separating.
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Yogurt cheese is strained yogurt
Yogurt and cheese are dairy products that are made from milk. Yogurt is created by fermenting milk with bacteria, while cheese is produced by curdling milk and separating the solids from the liquid whey.
Yogurt cheese, as the name suggests, is a product that combines the characteristics of both yogurt and cheese. Essentially, yogurt cheese is strained yogurt, where the yogurt is strained to remove most of its whey, resulting in a thicker consistency than regular yogurt. The longer the yogurt is strained, the thicker it becomes, and the final product can range from a loose yogurt cheese suitable for dips to a solid cheese that can be rolled into balls.
To make yogurt cheese, a strainer, sieve, or funnel is lined with cheesecloth, a thin dish towel, or a coffee filter. The yogurt is then spooned into the lined utensil and left to drain into a bowl for anywhere from 4 to 24 hours, or even up to 48 hours for a thicker consistency. The whey that collects in the bowl can be saved and used in various recipes, such as baking, bread-making, and smoothies.
Yogurt cheese can be made with any type of yogurt, plain or flavored, though plain yogurt without artificial thickeners is recommended. The yogurt can be homemade or store-bought, and Greek yogurt is a popular choice. The higher the milk-fat percentage in the yogurt, the creamier and richer the resulting cheese will be.
Yogurt cheese is a versatile product that can be used in a variety of ways. It can be seasoned with olive oil, herbs, salt, and pepper and served as a dip or a side to spicy and heavy foods. It can also be used as a spread on bread, sandwiches, or wraps, or as a substitute for cream cheese or similar cheeses in recipes. Additionally, yogurt cheese can be sweetened with honey, maple syrup, or fruit and served as a light dessert.
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Rennet is used for thicker yogurt cheese
Making yogurt cheese is a straightforward process that does not require rennet. However, rennet can be used to make a thicker yogurt cheese.
To make yogurt cheese, you need to strain the whey from yogurt. The longer the yogurt drains, the thicker it becomes. For a thicker yogurt cheese, you can use rennet in addition to straining.
A basic yogurt-cultured rennet cheese recipe involves heating a gallon of raw milk to 95-100°F. Then, add yogurt and stir thoroughly. After allowing the mixture to sit for 10 minutes, add half a teaspoon of rennet diluted in a quarter cup of cool water. Slowly pour the mixture into the warmed milk, stirring slowly for 30 seconds. Once the rennet is stirred in, stop stirring and cover the pot.
Yogurt cheese can be used in various ways, such as dips, spreads, and cheese balls. It can also be mixed with fresh fruit, jam, or jelly to make sweet treats.
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Frequently asked questions
Cheese is made by heating milk and adding an acid, such as lemon juice or citric acid, to form curds. Rennet is also sometimes used.
Yogurt is made by fermenting milk with live cultures.
Cow's milk is most commonly used for both cheese and yogurt, although buffalo milk is used in Italy for mozzarella.
Making cheese requires a pot, a thermometer, and cheesecloth.
Making yogurt cheese requires a sieve, cheesecloth or coffee filters, and a bowl.
