I love making my homemade yogurt in my Shuttle Chef because it allows me to make it with very limited heat used. Just heat the milk to the correct temp, hold it for a few minutes, bring it back down a touch and add the culture and into the chef it goes for six hours and out comes a pot of thick yogurt.
I love being able to lift big thick spoons of this out to be used, you can add some fruit, nuts or jam or jelly and stir it in to change up your flavours.
But don’t stop there.. its easy to put in a linen based Reusable cheese cloth (please consider investing in a reusable in this regards) and strain out more and voila.. it pretty close to being cream cheese. Sheep milk is so rich and full bodies that it can do this with ease.
In this case after I drained it, I did a mix of nettle/pink Salt and have made it into a nice log to chill in the fridge till I bring it out for future meal. If you have never used dried nettle in soft cheese, I highly recommend you give it a try. At our local farmers market they sell a old aged nettle cheese that is very good. Its nice to see nettle cheese being sold in such a public way 🙂
I am down to my last pint jar of dried nettles, I still have nettle blends in the cupboard but I am so glad that soon, very soon those baby nettles will be popping out of the ground.. Come on spring!
What is your favorite herb blend to mix into your cream cheese or drained yogurts to use in your own kitchen? Are you running low on anything in your herb cupboard?