Easy Yogurt Cheese Recipes

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.

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.

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).

HOMEMADE YOGURT CHEESE

Steps:

• Enjoy.

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.

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.

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:

• Line a strainer with a sheet of cheesecloth; hang over a mixing bowl so the bottom of the strainer clears the bowl by at least an inch. Dump the yogurt into the center of the cheesecloth. Allow the whey to strain out of the yogurt at least overnight or up to 24 hours; this should happen in a cool place-the refrigerator is fine.
• After this initial straining, squeeze out any remaining whey by pulling tightly on the ends of the cheesecloth. Store in the refrigerator in an airtight container until you are ready to use (it will keep for several days). Before serving, add salt, then garnish with paprika and olive oil to serve.

YOGURT CHEESE

Steps:

• Put the yogurt in a strainer lined with a coffee filter or cheesecloth and let it drain in the refrigerator overnight.
• The yogurt cheese can be stored in the refrigerator in a closed container for up to 3 days. Serve on toast points with fresh mint. The cheese can be used as a base for myriad dips (see recipes below) or salad dressings, and can replace sour cream or cream cheese in most recipes. (Nonfat yogurt can be used, but the resulting yogurt cheese is chalkier and less acidic.)

YOGURT CHEESE (LABNEH)

Steps:

• In a large bowl stir the salt into the yoghurt.
• Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
• Pull corners up and tie tightly.
• Suspend from a stationary object over a bowl (to catch liquid).
• Let this hang overnight or about 12 hours.
• When well drained it will be the consistency of cottage cheese.
• Remove from the cloth.
• Store covered in the refrigerator until needed.
• You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
• Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
• To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
• Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
• Chill until firm.
• This will take several hours.
• After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
• Seal the jar and store at room temperature.
• The labneh will keep this way for several months but you will have eaten them all up long before that!
• Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.

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.