Easy Yogurt Cheese Recipes
YOGURT CHEESE
A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients.
Provided by LISAMONIQUE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P2DT5m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 29 calories, Carbohydrate 2.4 g, Cholesterol 6 mg, Fat 1.5 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 93.9 mg, Sugar 2.1 g
YOGURT CHEESE
Provided by Alton Brown
Categories main-dish
Time 10m
Yield Approximately 1 quart
Number Of Ingredients 1
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 YOGURT CHEESE
Once you've discovered how easy it is to make this tangy cheese, you'll find many ways to use it -- on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/4 cups
Number Of Ingredients 5
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.
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