Serving suggestions for home-prepared yogurt:

* Serve on baked potatoes, fruit or vegetables as a low calorie substitute for sour cream.
* For dip or salad dressing, add chopped onion, chives, curry powder, dried onion soup mix or other flavorings.
* To make fruit-flavored yogurt, stir sliced or crushed fruit into plain yogurt. Nuts or raisins can also be added. Add sweetener to taste if needed. Plain yogurt mixed with applesauce is a quick and delicious treat.
* Custard-flavored yogurt can be made by adding 1/2 teaspoon vanilla to 1 cup of yogurt. Sweeten to taste.
* Frozen yogurt on a stick: Add 2 tablespoons frozen fruit juice concentrate, or 1/2-cup sliced or crushed fruit to 2 cups plain yogurt. Freeze in Popsicle molds or cups with plastic spoons or wooden sticks for handles.
* Plain or fruit-flavored yogurt can be frozen in small containers and added to “brown bag” lunches to keep other items cold until lunchtime.

Yogurt: How to Make Yogurt at Home.

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“Professional cheesemakers say there is growing public demand for short courses on how to make the dairy product at home. And both the experts and hobbyists say it’s not as hard as you might think…”

“People are delighted because cheese seems like something that is a complex product,” says Mowbray. “When you go to the shop it’s already been made and a lot of people think they can’t make liquid turn into solid it’s magic…”

“It’s just nice to have them in the fridge if you need them and they make lovely gifts. It’s so nice to be able to take a little jar of homemade cheese along to somebody. It’s a bit of a novelty…”

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Here are some ways to use your yogurt cheese:

• Fold in chives and use to top baked potatoes or potato skins.
• Add fresh or dried herbs and use as a savory spread for toast or crackers.
• Mix with minced smoked turkey and use in place of cream cheese on bagels.
• Stir in orange juice concentrate and minced fruit (such as strawberries). Use as a topping for muffins, pancakes, or waffles.
• Add homemade pesto or salsa and use as a dip for crisp raw vegetables.

Elbows And Cheese

½ cups uncooked elbow macaroni
2/3 cup shredded soy Cheddar
½ cup dry curd cottage cheese
½ cup skim milk
2 teaspoons Dijon mustard
2 egg whites
hot pepper sauce, to taste I slice whole wheat bread

Cook the macaroni in a large pot of boiling water until not quite tender, about 8 minutes. Drain. Coat a I quart casserole dish with nonstick spray. Add macaroni and Cheddar. Toss to combine. In a blender, puree the cottage cheese, milk, I teaspoon mustard, egg whites, and hot pepper sauce. Pour over the macaroni and stir lightly to distribute. Tear the bread into pieces and place in a food processor with the remaining mustard. Process into fine crumbs. Sprinkle over the casserole. Bake at 350°F for 40 minutes.

Cheese Stuffed Blintzes

This recipe uses fromage blanc, which requires a starter culture.

Blintzes

6 ounces whole wheat pastry flour

½ teaspoon baking powder

1 egg white

2/3cup skim milk

1 cup fromage blanc 2 tablespoons honey

¼ teaspoon ground cinnamon

Garnish

blueberries, cooked pears, or applesauce grated orange or lemon rind
To make the blintzes: In a medium bowl, whisk together the flour and baking powder. Whisk in the egg white and milk. Continue whisking until free of lumps. Coat a small nonstick frying pan with nonstick spray. Place the pan over medium high heat. Pour in about 3 tablespoons of batter and swirl it around to coat the bottom of the pan. Cook the blintz for about I minute, until the top is dry and the bottom is lightly browned. Flip the blintz out onto a rack or tea towel by turning the pan upside down. Continue making blintzes with the remaining batter.

To make the filling: In a small bowl, mix the fromage blanc, honey, and cinnamon. To fill the blintzes, lay each blintz on a counter. Spoon a rounded tablespoon of the filling onto the middle of the blintz. Fold the bottom of the blintz over the cheese. Then fold in the sides. Finish by rolling the whole thing up into a little pouch. Coat a large nonstick frying pan with nonstick spray. Heat over medium heat. Add the blintzes and cook for a few minutes on each side to lightly brown. Serve garnished with blueberries, pears, or applesauce and orange or lemon rind.

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