Easy Yogurt Cheese Recipes

YOGURT CHEESE

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.

YOGURT CHEESE

Steps:

• Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.

HOMEMADE YOGURT CHEESE

Steps:

• Enjoy.

YOGURT CHEESE

Steps:

• Line a sieve with a coffee filter or cheesecloth.
• Suspend the sieve over a deep bowl.
• Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
• When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
• Discard the liquid in the bowl and refrigerate the yogurt cheese.
• Use within 1 week, discarding any accumulated liquid before using.

MEDITERRANEAN YOGURT CHEESE

Steps:

• Place 2 layers of cheesecloth in a fine-mesh sieve over a large measuring cup or bowl. Add Greek yogurt and loosely cover with plastic wrap. Top with a plate that is at least 1 inch smaller than the inside rim of sieve and weight with a heavy can. Refrigerate 48 hours. Roll into balls (1 tablespoon each).

EASY HOMEMADE YOGURT

Steps:

• Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
• Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
• Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

EASY YOGURT CHEESE

Steps:

• Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.
• Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.
• Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in salt. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container. Pour off any liquid that may have accumulated.
• WITH GARLIC AND CHIVE: cook garlic clove in boiling water for 1 minute; remove garlic, and chop finely. Stir garlic and fresh chives into Yogurt Cheese.
• WITH BLACK PEPPER: Stir ground pepper into Yogurt Cheese.