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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- Layer 3 pieces of cheesecloth in a strainer. Set the strainer in a deep plate, and spoon your yogurt onto the cloth. The plate will catch the liquid as it starts to drip out.
- Fold the cloth around the cheese, and tightly tie it at the top to form a ball. Tie this ball to a long spoon, and hang it in a large jar, pitcher or deep bowl. Place the whole thing in your fridge, and leave it for 24 hours.
- Line a small container of your choice with several layers of cheesecloth. Press the cheese into the container, folding the top of the cloth over the cheese. Place plastic wrap on top of the cloth, then cut a circle of cardboard to rest on top of the cheese. Place a heavy object (I use a canning jar filled with water) on top of the cardboard, and return to the fridge for 2-3 days.
- Carefully un-mold the cheese, turning it onto a serving plate and removing the cloth. Serve plain, or with a topping (like roasted garlic and chives, or drizzle with honey and sprinkle with crushed pistachios and serve with apples as a dessert).
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