Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee [Yogurt Cheese]
by David Goldbeck, Nikki Goldbeck
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Book Summary Information
Author: David Goldbeck, Nikki GoldbeckEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-09-23
ISBN: 1886101094
Number of pages: 309
Publisher: Ceres Press
Book Reviews of Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee [Yogurt Cheese]
Book Review: Making YoChee is quite simple!
Summary: 5 Stars
YoChee, or yogurt cheese, is a concentrated form of yogurt used in cooking and baking that you can make at home with the right yogurt and some very simple steps. Eat Well The YoChee Way: Guide and 275 Recipes guides the reader through making YoChee and gives a variety of ways you can use the thickened, creamy substance to replace more fatty, creamy ingredients in recipes such as spreads, breads, casseroles, pastas, desserts and breakfast recipes.
I am a yogurt fanatic, just ask my college roommates. It was the joke in our apartment that we could always count on one thing in the fridge (and surprisingly for college students it wasn't beer) -- Dana's yogurt. So I was excited to try making YoChee. Yogurt has numerous health properties associated with it, including live and active yogurt cultures that promote healthy digestion and the body's yeast fighting powers, high amounts of calcium and a vegetarian source of high-quality protein with much less fat than found in other dairy products such as cheeses.
I was surprised to read that YoChee (in a variety of other names) has been used in Middle Eastern cooking for generations. This gave me confidence that, if it's been made for generations, it must be easy enough to prepare. But the instructions page seems a bit more complicated than the actual process of making YoChee turned out to be. And a mention of the "specially designed draining device" that the reader can buy from the YoChee.com website made me wonder if I could make this at home without buying the recommended equipment.
Turns out, making YoChee was quite simple. It's as easy as buying a yogurt without any thickening agents, stabilizers, gelatin or gums in it (Dannon Plain contains milk only and is relatively inexpensive), then setting a cone wire coffee filter on top of a jar, filling it with Yogurt and allowing the watery substance leak out of the yogurt for a number of hours (mine sat for about six to eight hours). You can also use a colander and cheesecloth set over a bowl, although I can imagine scraping the YoChee out of the cheesecloth may be messy. The end results looks like a whole-milk sour cream or a cream cheese.
I used the YoChee to make sweet biscuits, which were very good. The YoChee took the place of a shortening or butter ingredient. With 7 grams of protein per biscuit, 150 mg of calcium and less than one gram of saturated fat, this recipe trumps any traditional biscuit recipe in health properties and tastes just as flavorful and heartier than the average biscuit.
Other recipes I'd like to try with my next batch of YoChee include a Quick Creamy Bean Stew, Eggplant and Potato Curry, Superior Spinach Dip, YoChee Pesto and a frozen dessert snack "cube" called Cocoa Chunks that the book says you can store in the freezer and "pop in your mouth when the mood hits."
Almost any recipe that uses butter, cream cheese, sour cream or mayonnaise appears to be able use YoChee as a healthy substitute to these high fat ingredients. I recommend trying YoChee and reading this book to yogurt lovers, dairy consuming vegetarians, people with lactose intolerance or anyone who wants to lower their fat intake while increasing their intake of calcium, protein and live active yogurt cultures.
The book says you can use cow, goat, sheep or soy yogurt. However, all the recipes in the book were tested with only cow's milk. In my own yogurt quest over the years, I've tried soy yogurt and not liked it because it felt too "gummy" to me, but that could be because I tried a brand with gums or thickeners in it, which is a no-no for making YoChee. Perhaps there's a soy yogurt brand out there without any of those additives in it, and then it would work fine. --D.Anderson-Villamagna
More Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee [Yogurt Cheese] reviews:
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Summary of Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee [Yogurt Cheese]
This new Goldbeck cookbook features a little-known, age-old food with remarkable health and culinary benefits. The food, often called yogurt cheese or laban has been renamed Yochee by the authors. Yochee will be of particular interest to those concerned with calories, fat, calcium and the lacose intolerant. And creative cooks have a new food to play with. Yochee is made by simply allowing the liquid from yogurt to drain in a straining device. No special apparatus is needed - although the book inludes a resource for obtaining specially designed strainers. As the authors say "if you can use a spoon you can make YoChee. Gravity does all the work."Non-cooks can use YoChee as a substitutte for high-fat spreads such as butter or as a substitute for mayonasie in sandwich spreads; cooks will discover remarkable renditions of familiar(formerly fatty)dishes that can be made with it. How about non-fat, CREAMY, soups, sauces and salad dressings?
The book's 275 recipes include every course and nutritional analysis. In the hands of the Goldbecks YoChee is reborn as a valuable 21st century food with remarkable cooking and health benefits.
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