Oh friends. I just love sitting down here with you and sharing what's in my head. Or in my heart. Or happening in my kitchen.
Super-Easy Yogurt Cheese
- Plain yogurt, preferably homemade
- A piece of clean cheesecloth
- A wooden spoon
- A bowl
Set a bowl on the counter. Then, double-up a piece of cheese cloth.
Pour two or three cups of cultured yogurt into the cloth and then gently lift up the sides of the cheesecloth to create a hammock of sorts for the yogurt. Tie the sides of the cloth into a loose knot and slip a wood spoon through the created knot.
Now, we need to drain the whey off the yogurt. To do this, I jimmy-rigged a contraption that worked very well. You can use whatever setup works for you, but the premise is simple: the yogurt needs to be able to drain, so it needs to be elevated above the whey that will run off.
Allow the yogurt to drain for about eight hours or until the whey has almost completely stopped dripping. After the yogurt is finished dripping, you can reserve the whey (if you wish).
That's it. Yogurt cheese.
Syed Zeeshan Ali
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Anonymous
I make crockpot yogurt, then turn part of it into Greek yogurt by letting some of the whey drain off. Or let it go a little longer, and it’s almost as thick as cream cheese, just a little more tangy. Maybe I should be calling it yogurt cheese.
So, to drain, I put a small colander over a bowl, then put an oversized coffee filter in the colander, then put the yogurt in the coffee filter. If I want it really thick and it seems to be taking too long, I just move the whole stack into the fridge to finish. But, your spoon set-up is way more interesting.
Best to you all,
brenda from ar
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