Eating her curds and whey;
Along came a spider, who sat down beside her
And frightened Miss Muffet away.
The other day someone asked me about the absence of eggs in this recipe for Little Miss Muffet Chocolate Cake that I posted in 2010. Wow, 2010! Nice to know this blog's been around for awhile. Well, there are no eggs in this recipe.The recipe is made with whey, and that's what gives it its tangy flavor. But if you don't have the time to make whey, you can substitute 1 tsp white vinegar and a cup of water. But try making the whey! You'll feel like Miss Muffet!
This simple and delicious chocolate cake is made with whey, the liquid leftover after making yogurt cheese. Whey contains valuable nutrients, and this recipe puts them to good use. You'll be making yogurt cheese just for the whey to make this delicious treat. Don't know exactly what whey is or how to get it? Check out the recipe below for Making Whey.
This simple and delicious chocolate cake is made with whey, the liquid leftover after making yogurt cheese. Whey contains valuable nutrients, and this recipe puts them to good use. You'll be making yogurt cheese just for the whey to make this delicious treat. Don't know exactly what whey is or how to get it? Check out the recipe below for Making Whey.
LITTLE MISS MUFFET CHOCOLATE CAKE
Ingredients
1 ½ cups unbleached all-purpose flour (or stone ground whole wheat)
1 cup sugar
¼ cup DARK Cocoa
½ teaspoon salt
1 teaspoon baking soda
1 cup whey (see instruction for how to make whey below)
1/3 cup vegetable oil
2 teaspoons pure vanilla
Directions
Preheat oven to 350 F. Mix the dry ingredients together in a mixing bowl. In a smaller bowl beat the liquid ingredients together. Pour the liquid ingredients into the dry and mix together until blended. Pour into a greased 8 inch square or round pan. Bake for 30 minutes. Serve with frosting, whipped cream, or by itself. (Whipped cream is great!)
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How to Make Whey from Yogurt: The Cheeseslave
Ingredients:
2 cups of yogurt
Equipment:
Strainer
Clean cheesecloth (or thin dishtowel)
Directions:
Ingredients
1 ½ cups unbleached all-purpose flour (or stone ground whole wheat)
1 cup sugar
¼ cup DARK Cocoa
½ teaspoon salt
1 teaspoon baking soda
1 cup whey (see instruction for how to make whey below)
1/3 cup vegetable oil
2 teaspoons pure vanilla
Directions
Preheat oven to 350 F. Mix the dry ingredients together in a mixing bowl. In a smaller bowl beat the liquid ingredients together. Pour the liquid ingredients into the dry and mix together until blended. Pour into a greased 8 inch square or round pan. Bake for 30 minutes. Serve with frosting, whipped cream, or by itself. (Whipped cream is great!)
***
How to Make Whey from Yogurt: The Cheeseslave
Ingredients:
2 cups of yogurt
Equipment:
Strainer
Clean cheesecloth (or thin dishtowel)
Directions:
Set a large steel mesh strainer in a large glass bowl or pitcher (do not use metal) and line it with some cheesecloth or a very thin dishtowel (if you use a thick one, it will soak up too much of the liquid)
Transfer the yogurt into the strainer.
Let it drip for a few hours. When the dripping slows, tie the cheesecloth or towel to a wooden spoon (or any big spoon) and place the spoon on top of the pitcher to where the towel of yogurt is hanging suspended in the pitcher from the spoon. You can also tie the cheesecloth to a cupboard handle and let it drip into the bowl below.
Let it drip overnight.
When it is has completely stopped dripping, pour the the liquid whey that dripped into the bowl or pitcher into a clean glass mason jar and store in the fridge. It will keep for about 6 months.
The white creamy stuff (Yogurt Cheese) in the towel is similar to cream cheese, and can be used in recipes or spread on toast. It will last a few weeks to a month in the fridge.
Transfer the yogurt into the strainer.
Let it drip for a few hours. When the dripping slows, tie the cheesecloth or towel to a wooden spoon (or any big spoon) and place the spoon on top of the pitcher to where the towel of yogurt is hanging suspended in the pitcher from the spoon. You can also tie the cheesecloth to a cupboard handle and let it drip into the bowl below.
Let it drip overnight.
When it is has completely stopped dripping, pour the the liquid whey that dripped into the bowl or pitcher into a clean glass mason jar and store in the fridge. It will keep for about 6 months.
The white creamy stuff (Yogurt Cheese) in the towel is similar to cream cheese, and can be used in recipes or spread on toast. It will last a few weeks to a month in the fridge.
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