Yogurt Cheese

[Deleted]

Yogurt Cheese



Ingredients

2 cups low fat free organic plain yogurt

1 large (8 cup) deep measuring cup

1 strainer to fit over measuring cup

1 large piece of cheesecloth folded in half and then half again (4 layers)

Directions

Place strainer over the measuring cup and line strainer with the four layers of cheesecloth. Pour yogurt into the cheesecloth.



Leave the yogurt in the cheesecloth in the refrigerator overnight for the whey to drain out. You don’t want the whey to go back into the yogurt because you are separating the solids from the liquids. In the morning, remove the cheesecloth and empty the cheese into a bowl. Discard whey. Mix 1 to 2 tablespoons of organic sugar or honey into the yogurt cheese.


A savory variation

Use low fat not no fat yogurt. Mix in 1 T Kosher salt, lots of cracked black pepper and half a bunch of finely chopped dill. Serve with crackers, matzo or onion flat bread with drinks.

[kit]

This is a variation of the way I make labani and yogurt cheese. I make my own yogurt once a week and before I put the yogurt into the cheesecloth I mix in about 1/4 teaspoon of salt per quart of yogurt. The salt isn't for the flavor, it's for drawing the whey out of the yogurt faster. Also, I drip it at room temperature rather than in the refrigerator, but for only a few hours.

Labani is yogurt cheese that's only part way through the dripping process. It's thicker than plain yogurt but not as thick as the cheese. Labani is usually spooned out flat on a plate and topped with good olive oil and crushed mint leaves, sometimes with a pinch of cayenne, and is great for dipping pieces of fresh pita bread. I love it, and it's very nutritious. Some people who are lactose intolerant can eat yogurt, labani and yogurt cheese with no problem because of the enzymes they contain.

Another use for thickened yogurt is for making Tzatziki sauce to use in various Mediterranean sandwiches (Google it to find recipes).

[Deleted]

Feb 27, 2019 11:14:26 GMT -5 kit said:

This is a variation of the way I make labani and yogurt cheese. I make my own yogurt once a week and before I put the yogurt into the cheesecloth I mix in about 1/4 teaspoon of salt per quart of yogurt. The salt isn't for the flavor, it's for drawing the whey out of the yogurt faster. Also, I drip it at room temperature rather than in the refrigerator, but for only a few hours.

Labani is yogurt cheese that's only part way through the dripping process. It's thicker than plain yogurt but not as thick as the cheese. Labani is usually spooned out flat on a plate and topped with good olive oil and crushed mint leaves, sometimes with a pinch of cayenne, and is great for dipping pieces of fresh pita bread. I love it, and it's very nutritious. Some people who are lactose intolerant can eat yogurt, labani and yogurt cheese with no problem because of the enzymes they contain.

Another use for thickened yogurt is for making Tzatziki sauce to use in various Mediterranean sandwiches (Google it to find recipes).

Yes I am aware of that and I have done that too many a time. I love all three.