Yogurt Cheese

  1. Set a strainer lined with 2 layers of cheesecloth over a deep bowl.
  2. Make sure the strainer is suspended 2-3 inches off the bottom of the bowl.
  3. Pour in the yogurt and cover tightly with plastic wrap.
  4. Place in the fridge for 24 hours, up to 4 days, pouring off the whey as it accumulates.
  5. THE LONGER IT DRAINS THE THICKER IT WILL BE.
  6. This cheese will keep in the fridge up to 9 days from when the draining BEGAN.
  7. Use for cheesecakes, dips or sweet spreads, depending on what you add to it, like smashed strawberries for bagels, or smoked salmon.

nonfat yogurt, cheesecloth

Taken from www.food.com/recipe/yogurt-cheese-56555 (may not work)

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