Homemade tempegurt and cheesecake are my latest cravings. Sadly, they are kind of impossible to make this time being *Gaahhh*. While I'm trying really hard to whack off my cravings, let me drop some notes and write down the recipes to be later executed at home.
Tempegurt
Salute for the Nutrition Science students at GMU who won the innovation award for their new findings named "Tempegurt". Way to go, guys!
Back then, I always prepared homemade yogurt. Why? Because my father loves it :)). At first, I thought it's going to be quite tricky to make yogurt at home. I have no incubator [*who the heck has INCUBATOR at home, Bung =))! Errr, Dexter has =p.]. How am I supposed to maintain the L. bulgaricus and S. thermophilus's growth? But then, I found that insulated jar can work its magic to keep the lukewarm condition for those bacteria to be able to utilize the milk components. Later on, after Youtube-ing, I got another kickin' ways besides insulated-jar-ing the yogurt mixture; direct sunlight exposing** and oven keeping***. No need to be a rocket scientist to make yogurt :D.
Btw, I never use the pure bacteria starter because they are quite expensive. Just buy a serving cup of plain yogurt at the nearby grocery store and blend it to the milk-sugar-flavoring mixture with ratio 1 : 1 (= 1 liter of milk to 1 tablespoon of yogurt). As simple as it is.
Btw, I never use the pure bacteria starter because they are quite expensive. Just buy a serving cup of plain yogurt at the nearby grocery store and blend it to the milk-sugar-flavoring mixture with ratio 1 : 1 (= 1 liter of milk to 1 tablespoon of yogurt). As simple as it is.
(Image : Insulated jar. Source : http://whatscookingwithkids.com/2010/09/15/3-food-storage-jars-go-head-to-head/)
You will need :
- 1 kg tempe
- 3 liter water
- 5 % granulated sugar
- 2 % skim milk
- 2 % L. bulgaricus
- 2 % S. thermophilus
Step 1. Wash and rinse tempe and steam it for 10 minutes.
Step 2. Grind nicely steamed tempe with food processor or blender
and strain to get its quintessence.
Step 3. Mix the quintessence with granulated sugar and skim milk and
bring to a boil.
Step 4. Cool it down until lukewarmy and add the starters (L. bulgaricus
and S. thermophilus).
Step 5. Incubate the blend at 42 0C for 8 hours.
Tips :
- As for me, i will substitute the last two ingredients with the commercial yogurt. Don't bother yourself nurturing the bacteria :D.
- Use whole milk for more firm yogurt texture.
- Add pectin or halal gelatin (1-1.5 % will do) to produce even more solid yogurt.
**"direct sunlight exposing" can be done by simply putting the yogurt mixture under the sunlight for a couple hours. Ridiculously easy.
***oven keeping is another method which can be done by preheating the oven to 80 0C, switch it off and putting the yogurt mixture there for at least 3.5 hours (for tart taste yogurt). Longer time will result in much sour taste yogurt, of course.
Cheesecake
I love this comfort food even more after tasting fluffier and cheesier Taiwan-made one =p. No wonder, the recipe merely use 2-3 tablespoons of flour per batch. Compare to Indonesia's floury cheesecake, we can see the champ for instant.
(Image : Graham cracker. Source : http://www.joythebaker.com/blog/2008/03/yes-theres-pie-under-all-that-goodness/)
You will need :
- 200 g full-fat creamcheese
- 2 tbsp melted butter
- 2 eggs
- 2 tbsp flour
- 200 cc freshcream
- 80 g sugar, divided
- A pack graham cracker crumbs
Step 1. Mix the crumbs with half of the sugar and melted butter.
Step 2. Pour the mixture to the pan and press it down until it fills
the entire bottom of the pan.
Step 3. Mix the eggs, creamcheese, freshcream, flour, and half portion of
sugar (= 40 g).
Step 4. Pour the mixture to the crumbs-filled pan.
Step 5. Bake it at 165 0C for 45 minutes to 1 hour.
Step 6. Refrigerated overnight.
