Basic yogurt cheese

Yield: 1 Servings

Measure Ingredient
2 cups Low or non-fat yogurt

Line a large strainer or colander with two or three layers of fine cheesecloth. Spoon yogurt into the center of the cloth. Gather the corners of the cloth and pull them up. Twist them together to form the yogurt into a tight ball in the center of the cloth. Fasten with a twist tie or rubber band near the ball. Tie the remaining long ends of cheesecloth to a faucet or cupboard handle so that the whey can drip from the cheese. Let the cheese drip out for at least 6 hours or overnight, and be sure you have a bowl underneath to catch the liquid. The whey is full of nutrients and can be added to soups, sauces or vegetable dishes. Put the yogurt ball in a strainer with a weight on top to force out even more liquid. (A plastic bag of dry rice or beans makes a good weight.) Press down on the weight occasionally to remove the last bit of whey. Yogurt Cheese is ready when it is the solid consistency of cream cheese.

1 8 oz. can crushed pineapple, no sugar added 1 cup Yogurt Cheese ¼ cup dried fruit, finely chopped Drain pineapple, reserving 2 to 3 tablespoons

juice. Combine pineapple, Yogurt Cheese and reserved juice in a food processor or blender and process until well mixed. Stir in dried fruit. Cover cheese and chill. Makes about 2 cups.

1 cup Yogurt Cheese ½ cup cooked fish (like salmon) 2-3 sprigs fresh dill, chopped OR ½ teaspoon dry 1-2 tablespoons grated onion Combine all ingredients and mix well. (If you can "afford" the extra sodium, this spread is delicious made from smoked fish.) FROM:HOLD the Fat, Sugar, & Salt by Goldie Silverman and Jacqueline Williams copyright 1984 NOTE: My dad used to talk about making cheese this way when he was a young man, he is now 72. Of course, it wasn't made from yogurt, but he used to add chopped green onions (or chives?) to the cheese and simply used it as a spread.

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