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You can marinate this cheese in olive oil with herbs like oregano, thyme, or rosemary. Serve it as an appetizer with crackers.

Source: Everyday Food, June 2009




For Yogurt Spread, refrigerate for 24 hours instead of 48 hours.

Cook's Notes

Use cheesecloth, a loose-weave cotton material found in kitchenware stores and some supermarkets, to drain the yogurt so that it becomes firmer.

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  • harvard44
    27 AUG, 2010
    My mother and I have been making yogurt cheese for years with "regular" plain yogurt - it's a terrific substitute for sour cream on baked potatoes etc - and can be used just about anywhere you'd chose to have sour cream or even cream cheese. But we use an inexpensive yogurt strainer - sold at any kitchen store. An upright cylinder with a lid so you can place it in the fridge. Much easier than messing with cheesecloth, I think.

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