Yogurt Cheese

By lorik

Do not try to make yogurt cheese with yogurt containing modified food starch, gelatin, or gums -- they prevent the yogurt from draining and forming cheese. You can use regular, low-fat, and non-fat yogurt to make the cheese; however, we found the low-fat yogurt offered the best balance of fat and flavor.

Ingredients

• Variation:
• 3 cups plain yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced garlic
• 1 pound plain low-fat yogurt (2 cups), see note above

Details

Servings 2
Preparation time 5mins
Cooking time 5mins
Adapted from allrecipes.com

Preparation

Step 1

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.

Variation:
1. Line a fine meshed strainer with 3 basket-style paper coffee filters or a double layer of cheesecloth. Set the strainer over a deep container (there should be enough room for a generous 1 cup of liquid to drain without touching the strainer). Spoon the yogurt into the strainer, cover tightly with plastic wrap, and refrigerate until the yogurt has released about 1 cup of liquid and has a creamy, cream cheese-like texture, 10 to 12 hours (it can stay in the strainer for up to 2 days).

2. Transfer the yogurt cheese to a clean container, discarding the drained liquid. The cheese will keep for up to 1 week in an airtight container in the refrigerator.