February 22, 2012 in Yogurt
In my last post, I talked about making yogurt. We have 11 different kinds of yogurt here at Cultures for Health. Any one of them will work for these recipes. Did you know that you can do more with yogurt than just eat it? It’s true! I’m going to tell you how to make two things out of yogurt, using items you probably have in your kitchen right now. How cool is that?!
Would you like to make your own homemade, probiotic mayo? How about some delicious probiotic yogurt cheese? Did you know that it’s super simple? It is! Really!!
In order to make mayo, you first need to make yogurt cheese. It doesn’t get much easier than this. Take a half pint of yogurt (or more if you want more cheese), pour it into a tea towel, cheese cloth or something similar, tie it to a wooden spoon and hang it in a large glass measuring cup or mason jar to drip. Let it sit and drip (about 8 hours or longer for a dryer cheese). The whey will separate from the yogurt.
What you have left from this process is whey, that we will use in a moment, and yogurt cheese. You can flavor the cheese in a variety of ways. Simply add sea salt for a tasty cream cheese or add any type of herbs and spices for a delicious spreadable cheese. Eat it on crackers or fill a stalk of celery with it. Delish!!
Now on to the mayo. This is a bit more complicated, but don’t worry. It’s not that difficult. You have to remember one thing, and I can’t stress this enough, when it’s time to add the oil you must, must, must stream it in verrrrrrryyyyy sloooooowwwwwllllly.
Okay, here we go!
- 1 whole egg
- 1 egg yolk
- 1 tsp organic Dijon mustard
- 1 1/2 TBL lemon juice
- 1 TBL liquid whey
- 1 cup expeller pressed sunflower oil, light olive oil, macadamia nut oil or other light tasting oil
- Large pinch of sea salt
Put all ingredients EXCEPT OIL into a blender or small food processor. I hear stick blenders work well, too. Turn on to combine ingredients, then ever so slowly (even slower than that) stream (drip) in oil and blend until thick. Leave this out on the counter to culture for 6-8 hours.
Now you can leave it plain or get creative by folding in herbs and spices. Try 1/3 tsp. cayenne pepper or dill or basil or cilantro or garlic or onion or hot sauce or curry powder or a combination…use your imagination.
There are times your mayo just doesn’t turn out thick. There are a variety of reasons and even when you’ve made perfect mayo 101 times, you can still have a batch that just doesn’t thicken. Have no fear what you’ve made is still completely usable! Add herbs and spices and maybe a little vinegar of choice for a delicious dressing.
Go ahead and give it a try! I know you’re gonna love it!!