After the whey...

[Javamama]

I have this yogurt cheese now, which we love, but is there a way to make it taste tangy like cream cheese from the store? I love cream cheese. It really isn't clear to me in Nourishing Traditions if there is a way to get that flavor. Would cultured buttermilk cheese be better?

 

[big brown horse]

I have this yogurt cheese now, which we love, but is there a way to make it taste tangy like cream cheese from the store? I love cream cheese. It really isn't clear to me in Nourishing Traditions if there is a way to get that flavor. Would cultured buttermilk cheese be better?

Did you use your own yogurt that you made or store bought?

(Although organic Stoneyfield is a fabulous yogurt and I love its business practices, I don't find it tangy enough for my taste.)

ETA: what about a few drops of lemon juice?

 

[Javamama]

I made my own yogurt from a local dairy whole milk and Fage yogurt for the starter. It was very mild tasting. Even more so once the whey was drained out. Maybe I just need to try a different culture then.

 

[noobiechickenlady]

Doesn't culturing it for a longer period make it more sour/tart?

 

[freemotion]

Yes, your yogurt will get more sour the longer you incubate it.

 

[Javamama]

I'll give it a few more hours next time. I did it for 12.