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)
- 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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