Yogurt cheese

Servings: 0


Ingredients


Directions

You just make Greek yogurt in your IP. Strain the whey this is important. Once you have done that you add 1/4tsp to 1tsp salt or whatever amount you like best to it, I taste it to see if it needs more. I always start with a wee amount because you can always add more salt, but you cannot remove it. Mix it well and then allow it to strain for 24 hours in your fridge. Once all the whey is out of it put it in molds in the fridge for 2 days covered and then you will have cream cheese. I use a muffin tin to mold mine.***