Making Yogurt Cheese is super easy! According to Tosca Reno (one of my heros), it is one of the most versatile foods you can have in your kitchen; I totally agree. It can be used as a replacement for cream cheese, sour cream, as a base for frostings and so much more. Basically, when you drain yogurt, whether regular or Greek, you strain away some whey liquid. What you have left is a thick creamy yogurt that resembles cream cheese. High protein and super lean; what more can you ask for?
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| You will need: a colander and a bowl, cheese cloth and plain nonfat or lowfat yogurt. I always have the Greek yogurt I get at Costco, so that is what I use. |
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| Place cheese cloth over colander; add yogurt! |
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| I like to tie the cheese cloth with some kitchen twine. |
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| Let sit overnight (or longer) in the refrigerator. |
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| Once desired consistency is reached, transfer yogurt cheese to bowl. As you can see, I like to season mine up a bit; some lemon thyme, sea salt, fresh ground pepper and a drizzle of EVOO. |
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| I love it in place of cream cheese! Wasa crackers, yogurt cheese, tomatoes and smoked salmon=super yum! |
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