Wednesday, October 15, 2008
I've shown you how I make yogurt and I've shown you my favorite kind of yogurt to buy. Now, I'm going to show you another favorite thing I like to do with yogurt (and you thought I only used it for sweet frozen desserts). I love to make yogurt cheese. It's a wonderful substitute for cream cheese and when you add some fresh herbs and a little bit of garlic, it's divine on bread or crackers.
You can use a colander and a bowl, but I love the neatness and ease of Cuisipro Donvier Yogurt Cheese Maker. Depending on how thick your yogurt is, it holds about a 32 oz container (if the yogurt is thick it holds a little less).
All you do, is spoon your yogurt into the strainer, place in the container, top it with the lid and place in the fridge. Leave it for 12-24 hours (the longer you leave it the thicker the cheese).
After 24 hours, you are left with wonderfully thick yogurt cheese and the yogurt whey (the liquid part) has all drained into the container. I keep this liquid and use it for baking bread (some people drink it!).