Homemade Yogurt Cheese

Thanks to Jody M. for her recipe for Yogurt Cheese, using our brand new Guernsey Yogurt! She noted that, "My process for making yogurt cheese is very simple...when we received the quart of Guernsey yogurt a few weeks ago, I knew I was going to have trouble eating the entire container before it went bad. I decided to experiment and strain the yogurt to make a yogurt cheese similar to cream cheese. I was very happy with the results. When I made the first few (small) batches, I added herbs and spices to make dip. It was delicious. When I made the third batch, I was too lazy to add herbs and spices, so I decided to try eating it plain. Much to my delight, it was delicious all on its own, so I now use it plain as a dip for veggies and also for my favorite Shagbark Seed & Mill's corn crackers....Have fun with it!"

Ingredients
 1 Plain Guernsey yogurt
Equipment
 Fine mesh strainer
 Bowl (the strainer will need to fit in the bowl, with at least an inch or two at the bottom for the whey to drain out)
 Cheesecloth

1

Sit the strainer in the bowl. Line the strainer with cheesecloth. Pour in the desired amount of yogurt. Cover the strainer with a lid or plastic wrap. Refrigerate for 24-48 hours, depending on how thick you want the yogurt cheese to be. When finished, scrape the yogurt cheese off of the cheesecloth into a container. Keep refrigerated.

Ingredients

Ingredients
 1 Plain Guernsey yogurt
Equipment
 Fine mesh strainer
 Bowl (the strainer will need to fit in the bowl, with at least an inch or two at the bottom for the whey to drain out)
 Cheesecloth

Directions

1

Sit the strainer in the bowl. Line the strainer with cheesecloth. Pour in the desired amount of yogurt. Cover the strainer with a lid or plastic wrap. Refrigerate for 24-48 hours, depending on how thick you want the yogurt cheese to be. When finished, scrape the yogurt cheese off of the cheesecloth into a container. Keep refrigerated.

Homemade Yogurt Cheese

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