Sunday, November 4, 2007

How to make Yogurt Cheese

Simply place yogurt into a yogurt cheese maker or strainer/colander layered with cheese cloth or a coffee filter to strain the liquid (whey) from the yogurt. Place cheese maker or strainer/colander over a bowl to catch the liquid. Cover and refrigerate for 8-24 hours depending on the desired consistency. The longer the yogurt sits, the thicker the yogurt cheese. Allow 1 cup of yogurt for every 1/3 cup of yogurt cheese. Yogurt cheese should be stored in the refrigerator and will keep for about a week.

Plain yogurt is called for by most recipes but flavored yogurts can be used as long as it contains no fruit or gelatin. Stonyfield Farm yogurts contain no gelatin.

Never put yogurt cheese in the food processor and avoid vigorous mixing. For dips and spreads combine ingredients with a spoon or fork.

The following recipes are from "EAT WELL the Yogurt Cheese Way" (Ceres Press) by Nikki & David Goldbeck (c)Nikki & David Goldbeck.

You can find more great yogurt cheese recipes in our recipe index, or checkout the yogurt cookbook on our site.

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