Easy Yogurt Cheese
Once you've discovered how easy it is to make this tangy cheese, you'll find many ways to use it -- on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables.
- Yield: Makes 1 1/4 cups
Source: Everyday Food, June 2004
- 2 cups whole or low-fat plain yogurt (do not use nonfat)
- 1/2 teaspoon coarse salt
Yogurt Cheese with Garlic and Chives
- 1 garlic clove
- 3 tablespoons fresh chives, finely chopped
Yogurt Cheese with Black Pepper
- 1/2 teaspoon coarsely ground black pepper
Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.
Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.
Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in salt. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container. Pour off any liquid that may have accumulated.
WITH GARLIC AND CHIVE: cook garlic clove in boiling water for 1 minute; remove garlic, and chop finely. Stir garlic and fresh chives into Yogurt Cheese.
WITH BLACK PEPPER: Stir ground pepper into Yogurt Cheese.