Eat Well the YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee (Yogurt Cheese)

by Nikki Goldbeck and David Goldbeck

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.... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1886101094
• ISBN13: 9781886101098
• Release Date: September 2001
• Publisher: Ceres Press
• Length: 309 Pages
• Weight: 1.25 lbs.
• Dimensions: 0.7" x 7.3" x 9.3"

Customer Reviews

Yummy!

This is the most clear and concise book I've seen on how to make and, most importantly, how to use yogurt cheese. The YoChee Balls are a must. I've also loved the way the book gives ideas for each recipe to be used,a brief history, and the nutrition counts. Truly well written, fun to read, and with outstanding recipies.

Tasty health food is here to stay!

This is a great cookbook. Unlike some health foods, yochee is very easy to make and thus easy to keep around all the time. We use it instead of sour cream, cream cheese, and whipped cream. Our dairy product ingredients were getting very confusing with some family members preferring soy milk and some with lacteous intolerance; but, we all eat (and enjoy!) yochee. This cookbook includes a wide variety of recipes that are quick and easy. Most require a relatively small number of ingredients that we keep on hand anyway. We are very health food conscious in our family and I collect cookbooks. This one is quickly becoming one of my favorites.

Making YoChee is quite simple!

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.

YoChee gives foods that melt-in-your-mouth sensation.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I love "Eat Well The YoChee Way" guide and 275 recipes book. Along with being professionally written, organized, and easy to use; it is very informative.I am extremely lactose intolerance and I have no problems eating YoChee. I love the creamy sauces and silky desserts which I was unable to eat before. YoChee really does have the pleasurable mouthfeel of high fat foods. The only problem I have is keeping enough YoChee handy to make all these wonderful healthy foods possible. I am culinary challenged and still find these recipes easy to put together. They range from the simple no cook recipes to the more elaborate elegant dinning recipes. Talk about easy to make, I have started buying yogurt by the case. YoChee is so versatile, I no longer have the need to use mayo, sour cream, cream cheese or butter in recipes. Even my 7 year old son loves YoChee; douse veggies and he asks for seconds. It's a fun way for him to get his daily protein and calcium, and don't forget the positive cancer fighting properties that eating yogurt claims.I can't say enough great things about this book. I want to thank the Goldbeck's personally for the introduction of YoChee as it has made my diet more healthy. Everyone can use more calcium in their diet. I challenge you to receive the renowned benefits of yogurt by adding YoChee to your diet.The Goldberk's personal customer service is also outstanding.

If you're not familiar with YoChee, educate yourself NOW!

YoChee is the result of straining plain yogurt of its liquid, resulting in a cream cheese-like food, but is much healthier, more versatile and more delicious than cream cheese, sour cream or mayo. The authors explain the easy process of making YoChee as well as provide numerous kithen-tested recipes for everything from dips and salad dressings to cooked entrees and desserts. You will be amazed at how versatile this food is, as well as how sinful it tastes simply on a toasted bagel. This book is perfect for those people who are looking to be more creative in the kitchen and crave more healthy (but less boring) recipes, as well as those on strict medical diets who are looking for tastier healthy food. Thanks to the Goldbecks, I have become a complete YoChee convert!