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Yogurt Cheese
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This is an easy way to make a relatively healthy, tangy, garlicky soft cheese. This can be used in the place of goat cheese in many recipes. With substitution of the aromatics, herbs and spices, this cheese can present an array of flavors suitable for your needs. Cheese keeps well in the fridge for two or more weeks.
Yield: 1.5 cups
Recipe Index
Amount Unit Ingredient
1 quart Yogurt (Whole, Low-fat, Organic, Goat, Any but non-fat)
1 clove garlic, finely minced (equivalent dried)
2 tsp kosher or sea salt
freshly crushed black pepper, to taste
Take the yogurt and mix well with the garlic, salt and pepper. Mix until yogurt is loose and smooth and spices are incorporated
Line your mesh strainer or colander with a doubled portion of cheesecloth (or preferably butter muslin) and place over a large bowl.
Pour yogurt mix into the strainer setup and fold remaining cheesecloth over the top of the mixture.
Top the strainer with a small plate that fits into the strainer. Place several large cans on the plate for weight.
Place the whole setup into your fridge and wait 3-12 hours. Remove the soft pliable cheese from the cloth and store loose in a bowl covered with foil. Use as you would any soft cheese.
Other Suggestions:
Add minced green onions and parsley for a green herb cheese spread.
Add crushed rosemary and sage to make a cheese with the essence of holidays at home

Page Last Modified: September 15 2005 04:57:22.