Sometimes I really miss having a low fat and tasty soft cheese. The only soft cheese I could find here was Philadelphia or Alluete which are very fat. So I make my own cheese by taking 6-8 containers of Parmalat Iogurte Natural 200ml. (see picture). The blue one has around 4% fat and the green is fat free. I mix them with a little bit of salt and put all in a cloth diaper (the old fashion diapers). I tie the cloth above the sink and let the water drain for couple of hours and...voila! The time depends on the desired consistency. 4 hours would give softer cheese and 10 hours would give a firmer one. The cheese can stay for a long period of time in a close container in the fridge and is also good for baking purposes.
Friday, August 31, 2007
Home made soft cheese
Sometimes I really miss having a low fat and tasty soft cheese. The only soft cheese I could find here was Philadelphia or Alluete which are very fat. So I make my own cheese by taking 6-8 containers of Parmalat Iogurte Natural 200ml. (see picture). The blue one has around 4% fat and the green is fat free. I mix them with a little bit of salt and put all in a cloth diaper (the old fashion diapers). I tie the cloth above the sink and let the water drain for couple of hours and...voila! The time depends on the desired consistency. 4 hours would give softer cheese and 10 hours would give a firmer one. The cheese can stay for a long period of time in a close container in the fridge and is also good for baking purposes.
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