Monday, July 6, 2009

Yogurt Cheese


Making cheese can be incredibly complicated. Especially when it comes to all the different bacterias and rennet and aging... But it can also be amazingly simple. Like this recipe for Yogurt cheese. This one has 3 ingredients but the possibilities are endless. You could add smoked salmon, any number of herbs, garlic. You can get fancy like my husband and add sake infused sweet onions. Or you can go the sweet route instead of savory and add strawberries or blueberries and spread it over a bagel for breakfast. Much yummier and healthier then cream cheese!
For this cheese I am using caramelized onions and fresh basil.



All you do is chop up the basil as fine as you like it. Then throw about 1 1/2 cups of yogurt, the basil, and however many onions you want ( I know.. very technical) into a mixing bowl. Stir it all up until everything is evenly distributed. Then you need to get a fine mesh strainer and line it with cloth. I have a piece of an old t-shirt that I bleached and now use all the time instead of cheesecloth. Set the strainer over a bowl, or sauce pan, or whatever you have that is deep enough let the cheese drain. Then scoop all that yogurt goodness into the cloth lined strainer, cover with plastic wrap pressing it down on top of the yogurt and set it in the refrigerator overnight.



All the whey and extra water drains out of the yogurt and it becomes very thick and creamy. The nest day you can just dump it over onto a plate or into Tupperware or a pretty dish and ta-da. Yogurt cheese. Perfect for crackers or veggies. This stuff never lasts long in our house.

2 comments:

  1. Crepe + Your Yogurt Cheese + Bacon = Need I say more?

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  2. Amen, amen. One of the greatest things I have eaten for breakfast in a long time.

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