Growing up, I don’t think Pimiento Cheese was a staple at home. If ever it was only in the form of CheezWhiz which I would use to spruce up a kiddie macaroni and cheese. I honestly do not know why I even started wanting Pimiento Cheese. Must have been something I saw on the Food Network and started craving for it. After browsing through several recipes, I got a little ingredientsfrom here and there and concocted my own.

PC103The first batch I made was for my son’s Teacher’s Day get together. My son wanted cheese sticks but I wasn’t in the mood for wrapping individual sticks. Since my son said that the student council was ona budget, then I had to scrimp on the ingredients but definitely not the flavor. I haven’t heard feedback from the teachers yet. Let’s see.

PC102The second batch was more expensive because of the ingredients I used. Definitely richer and stronger in flavor because I used Seriously Strong Cheddar Cheese and Mature Cheese from a company called Mclelland. But it was good.

PC101I made my son bring a jar to his friend’s houses yesterday. They must have enjoyed and their mother’s want to order from me. Teehee.



Two Sundays ago, my dear cousin Maricel, gave me a Yoghurt Maker which she was raving about last Christmas Eve. She made me try her homemade yoghurt and it was surprisingly good but a bit too watery for me. There were no instructions in the box but with the advent of the internet, you can find ANYTHING and EVERYTHING with only a few clicks of the mouse.

My two references for this “experiment” are RECIPE GEEK and FEED the TRIBE primarily because they had the same maker as I had. Thank you very much!

We didn’t have any plain yoghurt at home when I got the maker. I had to wait a few days. Come Monday, a friend from the Stables, gave me two packs of EasyO Yogurt Mix. Wasn’t sure if I could use my yoghurt maker with this yoghurt mix. But, oh well, experiment experiment. I mixed a pack of Vanilla EasyO and 600ml of water and 600ml of milk. Transferred into the jars and turned the maker on.

EasyO Yoghurt

Lumina Yoghurt Maker

Based on the recipes I found, one said 6-8 hours, cool, then refrigerate for a few hours after. Being a bit impatient, I went for the 8 hours which yielded a drinkable yoghurt. It was good but I was aiming for a thicker and creamier consistency. My son and I ended up just drinking it all. This is where I realized that the refrigrating time will not give you a thicker consistency. It’s all in the WAITING.

Experiment number 2. I bought a 200ml tub of Plain Creamy Yoghurt from Hacienda Macalauan and mixed it with 1200ml of fresh milk. Poured the mix into the jars and made a mental note to leave it on for 13.5 hours. Let cool and refrigerated for at least 8 hours after. Yes, it takes long but it’s worth it. Hmm, much as it is in life? The WAIT? Hmm, let’s not get carried away with other matters. Haha. I should put a DO NOT DISTURBED sign next time. Haha.

My son and I were eager to try the yoghurt so that was our dessert after dinner last night. A tablespoon or two (yeah we like it sweet) of honey and mixed enough. Hmm, yummy, creamy and thick. There was a watery substance which I learned was the whey which can be used for other purposes. If I strained that yoghurt further, I would have Greek Yoghurt.

Super excited to have my yoghurt for breakfast this morning, I asked for honey and whatever jam we had on hand.


Topped with Strawberry Jam (a heaping teaspoon), admired it and dug in. DELICIOUS (Scraping the bottom of the jar delicious!) Oooh my son will love this….


I have been thinking of what other yummy goodness I can make now that I know how and can make yoghurt. Sauces, Dips, Marinades, it’s endless I tell ya.

Happy TUM Happy Me!