Yogurt Cheese
 

Posted by Debelli on 11-05-2000 08:24 AM:

YOGURT CHEESE

This is easy to make. You can use it as a substitution for sour cream and cream cheese.

Use any NATURAL YOGURT, that does NOT contain gelatin. Gelatin holds the whey in the yogurt and does not allow it to drain off.

Place yogurt into a yogurt drainer (funnel with a fine mesh), cheese cloth tied into a bag and allowed to drain overnight suspended over the kitchen sink, or a strainer lined with a coffee filter sitting over a bowl.

Allow to drain anywhere from 2 - 24 hours, if you want to use as a sour cream, maybe around 2-4 hours, or until desire creaminess is achieved, or for cheese, at least 24 hours, but personally, I let mine go for longer sometimes.

A 32oz container will yield approx. 2 cups yogurt cheese.

You can use fat free yogurt, but I prefer the low fat instead. Recipes using lowfat vanilla yogurt can be adapted to nonfat plain yogurt by adding sweetner and vanilla to taste.

Also, I like to use STONEYFIELD FARMS or AXELROD LF yogurt.