Ever since reading this book I have been wanting to make my own cheese. If you have been reading this blog for a while you have probably already realised that it is one of my goals to make everything that I eat, wear, or use on a daily basis, with my own two hands (at least once). I bought a beautiful book on making cheese and hope to someday soon embark on that particular culinary adventure. But today, I want to show you how to make one of the easiest possible cheeses – yogurt cheese! This is so simple – it only takes one ingredient and 3 utensils and is ready within 24 hours. It has multiple uses, including a yummy and healthier version of cream cheese icing. So, let’s get started.
Ingredients: Plain yogurt (I use my homemade yogurt, but any plain yogurt will do as long as it is not thickened with gelatin. Balken-style yogurt works particularly well, especially if you are making icing.)
Supplies: metal strainer, cheese cloth, a bowl that the metal strainer will rest over
Line the strainer with a double layer of cheesecloth. Pour in the yogurt. Place in the fridge for 24 hours.
When you pull it out of the fridge, the liquid whey will have separated from the yogurt, leaving a soft cheese behind. Drain the whey and store the cheese in a sealed container in the fridge.
So…what can you do with yogurt cheese? I am sure there are many more ways to eat it than I have discovered, but here is what I like to do with it:
Yogurt Icing – stir in a little vanilla extract and powdered sugar to taste (this take a LOT less sugar than traditional butter or cream-cheese based icing and has gotton rave reviews whenever I have served it to friends and family)
Yogurt Cheese dips – use instead of sour cream or cream cheese in dip recipes
Herb Cheese Spread – mix the yogurt with garlic and herbs before draining and use as a spread for bagels or toast
If you know of any other ways to eat it – let me know! Have fun making cheese!