This is a rather fun recipe to make. I don't know why, but then I'm a nerd. Plus, it's so simple, I almost feel silly posting it as a recipe. I imagine kids would enjoy doing it, as well, if they're interested in cooking. I've used this mostly in place of cream cheese, usually to spread on a bagel. I've read you can base a low-fat cheesecake around this, but haven't tried it myself.
The only variables in this recipe are the kind of yogurt you use, how long you let it drain, and whether you weigh it down or not. I've used regular plain yogurt (whole-milk and non-fat) and mildly flavored (vanilla) yogurt. This does concentrate the yogurtyness of your starting material, so if you start with a tangy yogurt, you'll wind up with a tangy cheese. I think I liked the vanilla best. I find most of the draining takes place within 24-48 hours; there's really not any point draining it longer than that
If you don't weigh this down, you'll wind up with something like a very soft cream cheese that's not quite firm enough to hold its shape. Weigh it down, and you'll get something just a tad softer than actual cream cheese. The best weight is a plastic zipper bag full of water.
YOGURT CHEESE
- 1 cup yogurt, non-fat, low-fat, whole-milk, vanilla, whatever
- cheesecloth or coffee filters (I had run out of cheesecloth)
You'll need either several layers of cheesecloth or a paper coffee filter, a strainer, and a bowl. For a firmer cheese, you'll need another coffee filter for the top and a zipper bag full of water (no leaks!).
Yogurt Cheese apparatus
This works best in pictures. Place the strainer over the bowl, place the filter in the strainer, and the yogurt in the filter. If you're going to weight it down, put another filter on top, and the zipper bag on top of that. Cover with plastic wrap and place in the fridge for 24-48 hours. Careful peel away the filter and scoop away your cheese.
Assembled Yogurt Cheese apparatus
Makes about 1/2 cup.
