Yogurt cheese is, undeniably, one of life's finer pleasures. Personally, I like it with garlic, cracked black pepper, and sea salt. I use this spiced yogurt cheese (yog-eese? chees-urt?) as a spread on crackers - delicious!
Best of all, yogurt cheese is extremely easy to make. Let's give it a shot, shall we?
~ Yogurt (homemade yogurt is ideal, but store-bought works just as well)
~ Strainer (colander+cheesecloth/fine mesh sieve/finely-woven dishtowel, etc.)
~ Bowl or Cup (or anything that can collect the whey, or 'yogurt water')
+ extra goodies, if desired - ideas for flavor variations are listed below
You can strain yogurt with:
~ a colander double-lined with cheesecloth (or any finely-woven cloth)
~ a fine mesh sieve
~ a suspended cheesecloth (or other fine material) pouch, as pictured
~ another innovative method I haven't thought of yet
Next, add your yogurt to the strainer! Since I make my own yogurt, I've got a steady supply. You can use any kind, non-dairy, low-fat, whatever - just use yogurt you like!
Here's my set-up - you might notice there's not much clearance between the funnel and the bottom of a glass. I ended up having to switch the glass out for a bigger jar, since the whey rose too high.
Now, you wait. Depending on how thick you want it, let the yogurt cheese stand for 12-24 hours, or until the whey stops draining.
I'm usually a 12-hours-or-less kinda gal, because I've got a touch of the impatience. Luckily, I got sleepy and had to let this stand overnight.
Here's how mine turned out, after 20 hours (notice how the yogurt compressed by about 50%):
** You've also made sweet whey - chock full of protein, vitamins (B12 & Riboflavin), minerals (Potassium & Phosphate), and enzymes. Don't throw it out! You can use it in baking, for lacto-fermentation, in stews... check out 16 Ways to Use Your Whey for even more ideas.
Add-in inspiration:
~ salt + cracked black pepper + minced garlic
~ chopped kalamata olives + sundried tomatoes
~ fresh basil + rosemary
~ salt + lemon juice
~ cracked black pepper + chives
~ honey + strawberries
~ whatever your heart desires!
I chose the first variation for this batch, and mixed in the minced garlic (raw, for its rad medicinal effects!), salt & pepper. So very, very tasty.
What are your favorite flavors to add in? Do you have any great recipes that use yogurt cheese?
You might like:
- Make Yogurt!
- Crunchy Almond Granola
- Chocolate Almond Milk: How-To
- Kombucha: Brew Your Own 'Booch
Creative Blogger's Party, Nifty Thrifty Things, Seasonal Celebration Sunday, Sunday School, Petite Hermine, Monday Mania, Ask Anna, My Sweet and Savory, The Girl Creative, Keeping it Simple, The Prairie Homestead, Real Food Forager, Simply Sugar and Gluten-Free, Cooking Traditional Foods, Little Farm in the Big City, Frugally Sustainable, Mind Body and Sole, Kelly the Kitchen Kop, Thrifty Home, White Wolf Summit Farmgirl, GNOWFGLINS, The Nourishing Gourmet, Live Renewed, Real Food Freaks, Food Renegade, and Midnight Maniac!