Sunday, August 01, 2010

yogurt cheese

yogurt cheese

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

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:

A bird in the hand said...

I make yogurt cheese too. It's also good savory -- with salt, garlic and crushed dried mint.

Bon appetit!