Wanting to try a frozen yogurt recipe using the Kitchen Aid Ice Cream Maker attachment I ran across this Vanilla Frozen Yogurt recipe. The yogurt required straining and rather than putting out $18 for a “Yogurt Strainer” that may be used once, I suspended coffee filters in containers to hold and strain the yogurt. 24 hours later I had “Yocheese” – yogurt minus the whey.

Prepared according to the recipe (OK, I admit substituting agave nectar for the corn syrup), the main difficulty was getting the “batter” (as it were) into the “maker”. The Kitchen Aid is a non-tilt head mixer and must be running when the batter is poured in otherwise “bad things happen” – trust me I know.

Eventually most of the yogurt batter went in the maker using a combination of swear words and a long handled rubber spatula. 20 or so minutes later, Voila! Frozen Yogurt. Made about a pint. The expectation was the addition of air would create slightly more volume like it does with ice cream, but evidently that’s not the case with frozen yogurt.

You would think that was the end of the story, but you would be wrong. Remember that straining process? Straining produces 2 things: the semi-solid “yogurt cheese” and whey. What can you do with the leftover whey (other than toss it)? Turns out that whey can be recooked to make Ricotta cheese. Ricotta mean “recooked” – whey cool!

Just recooking the whey from the strained yogurt won’t make Ricotta – I know, I tried it. Guess there’s more to it, but there are serveral adventures in the making here:

  • figuring out how to make Ricotta cheese from yogurt whey + ???
  • making mozzarella cheese

Should be a fun adventure! Perhaps I will need that yogurt strainer…

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