quornflour

August 25, 2013

Recipe: Yogurt Cheese

Years ago I was at a friend’s house and looked in her fridge and discovered something strange. When I asked her what it was she said that she was making yogurt cheese. It was something that her grandmother had taught her how to make.

I had not really thought of it until recently, when this website (bzzagent) I am a member of asked me to review and give feedback on FAGE Greek yogurt. Since I was getting three 17.6oz containers of yogurt I figured this was the perfect situation.

You are going to need:

1 ½ teaspoons dry dill

1 teaspoon freeze dried garlic

¼ teaspoon salt

The zest of one lemon

2 cups of Greek yogurt

The non-food items you need are:

32oz wide mouth canning jar with lid

12oz wide mouth canning jar (you can use the same lid as above since you only need one at a time)

Cheese cloth 1’x3′

A rubber band

A small mixing bowl and a spoon

In the bowl combine the ingredients and mix in thoroughly. If you are impatient you can stop there and use the mix as a delicious dill dip for veggies or chips or on salmon.

Take the cheese cloth fold it into a 1’x1′ square and set it in the 32oz jar so it hangs about halfway down the jar and secure it below the jar threading with the rubber band.

Spoon the yogurt mixture into the cheese cloth net. Be sure not to press it in too hard so that it doesn’t press the mixture out.

Secure the lid and let the mixture refrigerate overnight.

When it is ready it will have lost about a half cup of liquid. Carefully remove the cheese cloth net, remove the yogurt cheese from the net and place it into the smaller jar.

Serve on crackers, toast, or bagels with lox or whatever you think is delicious.

Enjoy!

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5 Comments »

  1. […] Recipe: Yogurt Cheese. […]

    Pingback by Recipe: Yogurt Cheese | cleverchickadee — August 25, 2013 @ 12:45 pm |Reply

  2. What an interesting recipe! How long does the whole process take? Does it have a similar texture to Greek Yogurt?

    Comment by tokyohamster — August 26, 2013 @ 6:54 am |Reply

    • Setting it up just takes a few minutes, then you let it sit overnight. You start with Greek yogurt and it ends up with the consistency of whipped cream cheese.

      Comment by quornflour — August 26, 2013 @ 12:25 pm |Reply

    • you can also do this with “regular” yogurt, but you will lose more moisture, so starting with the thicker version is better.

      Comment by quornflour — August 27, 2013 @ 12:17 pm |Reply


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