Pictures from 3rd Soft Cheese Workshop

Sorry, this is long overdue.  Here are the pics from last week's workshop.    Next workshop is on Sept. 22. check out our announcement at www.yogurtstation.blogspot.com.

The workshop started off with making cheese per se.  We needed to do this because we wanted to let our attendees bring home the cheeses they had made.

Our students getting a hands-on activity at making cheese.

3rd Soft Cheese Class

Soft cheese workshop on August 25. Please let me know if you want to attend.


Venue: Villa Regina Pasig, 9 am to 6 pm (we expect it to extend beyond 6 though because some cheese takes a long time to drain). 
Topics: food safety and the following soft cheeses: cottage cheese, mascarpone, feta, yogurt cream cheese, ricotta, cultured buttermilk
Worskshop Fee: 6,500.00. we can only accommodate max of 10 persons. 
Inclusions: all ingredients (milk, acids, rennet, etc), use of all needed equipment (stove, pots, etc), kit, recipes, certificate, tortilla chips for snack with your cheese, packed lunch


We normally do a working lunch in order to maximize the time.  Let me know if you're interested to attend.  Contact me at yoggiestation@gmail.com or the our Yoggie's Yogurt Station Facebook Account.  

2nd Soft Cheese Workshop

I had a wonderful time at the 2nd Soft Cheese Workshop here at Pasig.  There were only 5 students but their attentiveness and eagerness to learn were so evident that any teacher would have enjoyed sharing what she learned.  I did and I've just been reassured that we're doing something good.  Thanks guys.  I hope to see you again.

Hopefully, our next cheese workshop will be in August.  Do email me at yoggiestation@gmail.com for inquiries and reservations.

New products - Kimchi and Vinegars from Kefir

Kefir Kimchi

You've got to try our new products - kefir vinegar and kefir kimchi.  

Still packed with the same powerful microorganisms found in our water kefir or tibicos, our kimchi is our healthier alternative to the Korean version.  Imagine to goodness of cayenne, ginger, garlic, malunggay and kefir.  Now that's a powerhouse.  As if those are not enough, we also  have introduced muscovado, and blackstrap molasses in our fermentation process. Vegetables are organically grown at some traditional farms in the Northern Luzon.   We are excited to offer this as we not only give customers another healthy dish but we are also able to help the farmers who actually do the hard work.

Kefir kimchi is sold in 250-gram and 1 kg microwaveable containers.  Soon we will try to bottle them.

The kefir vinegar is a probiotic vinegar that may be used for a lot of things such as for cooking,  facial toner, hair rinse, deodorant, vaginal wash, foot soak, clothes deodorizer, vegetable wash, etc. etc. etc. I can go on and on and on.  That's on top of its already potent health benefits.  The vinegar come in  500 ml and 1 liter non-toxic bottles.  Check out our products at http://yogurtstation.blogspot.com/2011/11/yoggies-kefir-products.html.

Recipes with Water Kefir

There are a number of things you can do with your water kefir drink.  Of course, we make flavored drinks with them so we don't get tired of the taste.  The addition of ginger, or fruit can make for an interesting yet refreshing treat.

Salad Dressing
Combine kefir with honey or olive oil or both and add some salt and pepper.  This becomes a wonderfully healthy vinaigrette.  Add this to your salad greens or even fruit.

Vinegar Substitute
Although I don't personally recommend this because heat destroys the organism, you can actually use it to replace vinegar.  However, if using as a dip, then the kefir will be as potent as the drink.

Body Care
It is still worth mentioning, even when I had mentioned before,  that kefir can be used as a leave-on facial wash, deodorant, hair rinse, and feminine wash.

Isn't kefir great?

Budwig Diet and Yoggie's - Aiming to Help

I've just recently discovered the Budwig Diet which claims to help people with cancer even in the worst stage.  They seem to have about 90% success rate in their treatment while the 10 percent is attributed mainly to those that do not strictly adhere to the program.  This diet was made and prepared by a German Biochemist, Physicist Dr. Joanna Budwig.  Dr. Budwig was the top European Cancer Research Scientist who has earned a Nobel Prize for her work.

The diet combines flaxseed oil with either quark or cottage cheese.  According to the research, the combination of the cheese and the oil creates a chemical reaction that actually stops cancer cells from multiplying.  If you're interested, here's something to read.

We  know how hard it is to follow the budwig as there is hardly any fresh cottage cheese around.  Certainly not at the supermarkets.  Here at Yoggie's, you'll find the freshest cottage cheese - we deliver it to you within 24 hours of preparation.  We don't just want it that way, we insist on it.

We have cottage cheese and quark made from plain milk and from kefir too.  The kefir makes those type of cheese healthier.  One of our customers who does the Budwig Diet attests that she felt better.

Artisan Cheese Workshop - Soft Cheese Workshop in April 2012

Here are the details of the Soft Cheese Workshop for April 2012. 

Date and Time:  April 28, 10 am to 6 pm (but expect it to extend beyond this time from experience)

Venue:   Pasig near City Hall

Topics to be covered:  Food Safety, and the following cheeses:  Cottage chees, mozzarella cheese, feta, cream cheese, ricotta and greek yogurt

Workshop Fee and Inclusions:

Php 6500.00.  Php less for early bird registration (paid before April 15, 2012)

Includes all ingredients (milk, acids, rennet, starter, sea salt, herb), use of all needed equipment , cheesemaking kit, certificate, packed lunch and  pm snack

  

As in the first workshop, we are limiting the attendees to 12 persons to ensure that everyone gets a personalized attention.    If you’re interested, please email us at yoggiestation@gmail.com or send SMS to +63 (918) 9202592.

My First Mozzarella

We had a great time during the cheesemaking class last weekend (March 24 to 25, 2012).  There were only 5 of us and we had Dr. Susan Mercado to ourselves.  Now, after learning how to make mozzarella, here's a pic of mine which I made into deep fried balls and had for dinner.  It was fresh and really good!  Did I mention that it stretches like it should?

Anyway, we were taught how to make white cheese and mozzarella on day 1.  On our second day, I got to teach about the soft cheeses which I am really very familiar with - feta, ricotta and yogurt and breezed through cream cheese.  We opted to do the mozzarella again because it did require some practice.  Except for some salt preferences of those who tasted our "creations", the comments we got were very good.

There'll hopefully be another Soft Cheese Workshop in April.  Then in May, we hope to come up with the 2nd part of the Artisan Cheese Workshop - specialty cheeses such as brie, blue cheese, and cheddar plus edam so we can prepare for the christmas season.  Yup, for the yuletide as it takes 6 months to make an edam cheese.

For those interested to attend, please let me know.  We are limiting the slots to a very small number as we do want everyone to learn and enjoy.

Yoggie's at the Cheesemaking Workshop at Center for Asian Culinary Studies

It had been a busy week last week.   Hah!  Glad that's out. hahahaha

Anyways, we were at the Center for Asian Culinary Studies at P. Guevarra and boy did we have a blast!  Chef Ellen who conducted the  Cheesemaking Workshop was so animated in her lecture that everyone and I mean everyone enjoyed the time there.  We provided the supplies - milk, rennet, starter. Soon we will be conducting our own workshop as I have dreamed of it several years back - hopefully. 

Here are some pictures for you to see:

 The collection of cheeses made and garnished by the attendees.

 This one's the nuefchatel. 

They were garnishing this cheese.  I think Chef Ellen was putting some cherry tomatoes on top of mozzarella cheese.

Chef Ellen and Chef China making their own magic.

 Busy Chef Ellen while the attendees including Chef Gino and Chef Junjun and a student observes.

Attendees of the workshop busy adding their secret ingredient.

 Future iron chefs attended. Ok guys? 

 Chef Gene Gonzales creating another gourmet dish.



Oh, and did I mention, I took the pictures myself?  It was a great opportunity for me. Thanks Chef Ellen.  :)

Yoggie's Yogurt Milk Products

Milk

Pasteurized Cow's Milk                    Full Cream     90.00 per liter

                                                  Low Fat        95.00 per liter   

Pasteurized Carabao's Milk               Full cream     150.00 per liter

Pasteurized Goat's Milk                    Full cream    160.00 per liter

 

For flavors, please add the following:

Cookies and cream                          40.00 per liter

Mango                                          60.00 per liter

Strawberry                                    60.00 per liter (seasonal)

Banana                                         40.00 per liter

Pineapple                                      40.00 per liter

We need at least 3 days advance confirmed orders.  Full payment is required to confirm the order.