Wednesday, 24 August 2011

Yogurt Cheese GF SCD


Yogurt cheese is a creamy, soft, spreadable cheese made by separating the liquid, or whey, from yogurt, in fact it's simply strained yogurt.

What you will need :

A stainless steel sieve or colander

A bowl into which the sieve or colander will sit easily
Unbleached coffee filter papers or a damp cheese cloth
SCD Yogurt (or your choice of natural yogurt if not following the SCD)
cling film

  • Line the sieve or colander with a few layers of damp cheese cloth or use an unbleached coffee filter paper.
  • Place the sieve or colander on top of the bowl and spoon the yogurt into the paper or cheesecloth.
  • Cover the sieve and bowl with cling film or a clean cloth.
  • Place in the fridge for 8 to 24 hours. The longer you leave it, the thicker the cheese will become. Check the bowl from time to time and empty it if necessary. 
  • Store in the fridge for up to seven days wrapped in unbleached parchment paper.




Some other ways to use yogurt cheese :
  • add herbs for a sandwich spread
  • use in place of yogurt or sour cream in dips
  • whisk with honey and a bit of vanilla extract for a cake topping
  • on pancakes
  • to replace DCCC (which we can't buy in the UK) in baked goods
  • in salad dressings
  • with fruit
  • eat it on it's own

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