Yogurt Cheese

Have you ever heard of "yogurt cheese"? This is something that is new to me, but I'm finding more and more ways to use it! If you make your own yogurt (see previous post for instructions!), this costs next to nothing and is SO simple to do.

Yogurt cheese is very similar in texture and consistency to softened cream cheese. So far I've been able to use it in much the same ways, but have not yet given it the "true" test: cheesecake! My second son makes a fantastic cheesecake and I'm anxious for him to put this to the test for me!

Yogurt Cheese

Ingredients:
Yogurt (start off with about 3 times the amount that you desire to end up with)

Equipment:
Strainer
Cheesecloth (or coffee filter)
Large bowl

Directions:
1. Line the strainer with cheesecloth (or coffee filter).
2. Pour yogurt into cheesecloth.
3. Place strainer over a large bowl where the yogurt can drain.
4. Place in refrigerator for a few hours or overnight. (I've left it for up to 24 hours with good results.)
5. Remove yogurt cheese from the cheesecloth.
6. Save the liquid that has drained from the yogurt. This is the whey and it is so full of nutrients and so easy to incorporate into any number of recipes. (Recipes coming soon....)
7. That's it!