YOGURT CHEESE

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Ingredients:

  • 1 pound Greek or other yogurt

  • cheese cloth, strainer bowl
  • Choice of flavorings: lemon zest, cinnamon, chive, parsley, orange zest, etc.
  • Pinch or two of salt

Method:

To make yogurt thick and dry, more like soft cheese, we hang for 24 hours over a bowl to drain off excess liquid. Flavorings and salt may be added before or after hanging. If before, you may adjust afterwards but avoid a liquid flavoring at that point.

Yogurt cheese is a good condiment for meats, soups, and cheese boards. It spreads like a cheeseball.






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