Tuesday, July 14, 2009

What I ate

Saturday 11th July

Cocoa Krispies 3/4 cup - 2 points
Pecans 1/8 cup - 2 points
Milk 1 cup - 2 points

Thin bread - 1 point
veggies, weight watchers dressing and yoghurt cheese - 0 points
peach - 1 point

strawberries and blueberries with 2 tbsp cool whip lite - 2 points
fiber bar - 2 points
cheese stick - 1 point

3 oz chicken - 3 points
potatoes and various veggies cooked w/ chicken - 2 points
1/2 cup fat free ice cream - 1 point
1 cup milk - 2 points

Total: 21/20 points

To make yoghurt cheese:
1. Make some yoghurt thusly - get a small container of plain yoghurt from the store.
Put 1/2 gallon 2% milk in a slow cooker/crock pot.
Heat on low for 3 hours.
Unplug the crock pot and leave it for 3 hours
Scoop out some of the milk and mix it with the store bought yoghurt. Pour it back into the crockpot.
Cover with a bathtowel and leave overnight.
Ta Da! In the morning you have yoghurt. Save out 1/2 cup of your homemade yoghurt to use as a starter next time.

2. Take a bowl.
Put a sieve over it.
Put a cheesecloth, or a coffee filter, or a pillowcase that has had the living daylights boiled out of it into the sieve.
Pour a couple of cups or whatever of the yoghurt into the pillowcase/filter/cheesecloth.
Cover the lot with plastic wrap.
Stick it in the fridge.

For sour cream consistency, let it drain for about 8 hours.
For cream cheese consistency, let it drain for 24 hours or so.

Ta da! Homemade yoghurt cheese. 1 point for a massive amount. If you spread it on a sandwich you don't get even close to that massive amount, so it's 0 points. =)

The liquid that drips out is whey. Save the whey. You can do all sorts of nifty things with it. If you're interested in the nifty things, let me know and I'll waffle about it.

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