YOGURT CHEESE
A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients.
Provided by LISAMONIQUE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P2DT5m
Yield 16
Number Of Ingredients 4
Steps:
- Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
- Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
- Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 29 calories, Carbohydrate 2.4 g, Cholesterol 6 mg, Fat 1.5 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 93.9 mg, Sugar 2.1 g
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Khan 2525
[email protected]Yum!
Keisha Oleary
[email protected]This was my first time making yogurt cheese, and it turned out great! I followed the recipe exactly, and the cheese was thick and creamy. I used it as a topping for a baked potato, and it was delicious. I'll definitely be making this again.
Lyndsey King
[email protected]I've been making yogurt cheese for years, and this recipe is by far the easiest and most foolproof. I love that I can just throw the yogurt in a cheesecloth-lined colander and let it strain overnight in the fridge. The next morning, I have a deliciou
Siyamthanda Dhladhla
[email protected]This yogurt cheese recipe was incredibly simple to follow, and the end result was delicious! I used plain Greek yogurt and let it strain for 24 hours, and the texture was perfect - thick and creamy, but not too dry. I used it as a spread on toast wit