my sister macy sent some yogurt recipes to me and immediately i knew that i wanted to try my hand at making yogurt cheese. this was easypeasy to make. i added seasonings, dried herbs and rolled it in chopped walnuts with a side of honeycandied thai and jalapeno peppers from the garden.
homemade yogurt cheese
4 cups (1 quart) plain yogurt (i used lowfat and it worked beautifully.)
1 tsp. salt
strainer
cheesecloth
line a strainer or colander with a double layer of cheesecloth set in a tall mixing bowl. spoon the yogurt into the cheesecloth and let drain for 30 minutes. save the whey in a mason jar with lid in the refrigerator for another use, if you like.(i need to find a use for whey.) tie together the ends of the cheesecloth onto a long-handled spoon set over the mixing bowl and place in the fridge. let the yogurt drain into the bowl for 8-24 hours, depending on desired consistency.(24 hours yielded perfect results.) transfer the cheese from the cloth to a storage container and stir in the salt. cover and refrigerate for up to 1 week.
tonight, we will try my hand at making homemade yogurt.
1 comment:
I make yogurt cheese too. It's also good savory -- with salt, garlic and crushed dried mint.
Bon appetit!
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