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Yogurt Cheese Recipe

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A smooth, creamy cheese with a fresh flavor that can be used to make tasty ......
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Ingredients
  • 16 ounces yogurt--plain or flavored (but not with fruit, gelatin, gum, or fillers)
Directions
PREP
20 mins
READY IN
20 mins
  • Place a strainer in a mixing bowl or a large measuring cup, such as a 2 quart glass container (or a smaller container, if the amount being strained is small). Line the strainer with 2 layers of cheesecloth or a coffee filter. (Be sure the strainer fits the bowl so that the strainer is at least 2 inches above the bottom of the bowl to leave room for the whey.)
  • Spoon or pour the yogurt into the strainer to allow the whey to filter through the cloth or paper filter.  Cover the container with plastic, place it in the refrigerator, and allow the straining of the liquid to continue until the consistency desired for the cheese is obtained (typically 4 to 16 hours. The longer the time allowed for straining, the firmer the consistency of the cheese. One cup of yogurt will provide approximately 2/3 cups of yogurt cheese.).

When making dips or spreads with the cheese, do not use blenders or food processors to mix the ingredients. Instead, mix with a fork, spoon or spatula or any utensil that will not cause an excessive whipping action.

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A smooth, creamy cheese with a fresh flavor that can be used to make tasty vegetable dips as well as savory sandwich and cracker spreads.
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Glossary Terms
yogurt cheese Glossary Term
A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.
brine-cured cheese Glossary Term
A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.
shredded cheese Glossary Term
An old Norwegian cheese that is produced as a soft, cooked-curd cheese made from cow's milk. Produced with low-fat milk, Pulpost Cheese is made from a skimmed milk that is heated and allowed to curdle naturally, thus the reason this cheese is often referred to as a sour-milk cheese.
Produced in factories throughout Norway and the U.S. this cheese is a traditional cremery cheese made from partially skimmed cow's milk.
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