Friday, October 26, 2012

How to make YoChee

Q: What the heck is that?! 
A: Yogurt-Cheese

Q: What can you do with it?
A: Darn near anything you please :)

Take whatever flavor yogurt you'd like (I start with a non-fat plain):
Get out a 'catch bowl' some cheesecloth and a mesh/wire strainer. 
Deposit the yogurt on the cheesecloth like pictured:

Put in your fridge (covered) for around 24 hours. 
You may need to drain the container a few times as the whey will sieve into the 'catch bowl'.

24 hours later: Remove from cheesecloth and you have yochee.
Stores in your fridge for 7-10 days.

Ok... on to the real info......

 A 1/2 cup serving of  YoChee made with nonfat yogurt contains 85 calories, no fat, 10.5 grams of protein, 10 grams of carbohydrates, and 235 mg of calcium.   Approximately 1/3 of the carbohydrates contained in a cup of yogurt are drained away in the YoChee making process, so, if one cup of undrained yogurt has 16 grams of carbohydrates, then the drained YoChee will contain approximately 10 grams of carbohydrates. 
Information above cited from Eating Well the YoChee Way

Yochee can be substituted for a variety of things.

1. Cream Cheese - You can add herbs, seasonings or even start with a fruit yogurt and you will have non fat, low calorie, high protein cream cheese over night.
2. Mayonaise- Add a bit of vinegar to the yochee and mix thoroughly.
3. Sour Cream - If you let it strain for less time, you have perfect sour cream.
4. Baking Substitutions - Use to substitute equal amounts of sour cream in baking, 1/2 & 1/2 for oil substitutions or recently I just added a blob to my quiche liquid to 'cheese it up'.
5. Ricotta Cheese - Hello!  How expensive and calorie ridden is ricotta?! Substitute across the board.

You'll get creative once you get the hang of it :)

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