BRITISH YOGURT CHEESE
Make and share this British Yogurt Cheese recipe from Food.com.
Provided by Sharon123
Categories European
Time 10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Put a piece of cloth or coffee filter in a sieve.
- Mix the yogurt with cream and salt and pour it in the cloth. Drain for 12 hours, throw away the fluid.
- Form balls of the drained yogurt, and put them uncovered in the fridge for 24 hours.
- Roll them in the oregano and basil (or other herbs) and put them in the fridge for another 24 hours.
- Stack them in a glass jar and cover with olive oil.
- Keep in the fridge. Enjoy!
Nutrition Facts : Calories 722.8, Fat 43.1, SaturatedFat 27.6, Cholesterol 168.7, Sodium 5140.1, Carbohydrate 49.4, Sugar 48.6, Protein 36.8
YOGURT CHEESE
You can use this versatile cheese in many different ways.I will post a boursin cheese recipe to use this with. Cook Time is just the wait time in the refrigerator.
Provided by Lorrie in Montreal
Categories Low Cholesterol
Time 5m
Yield 2 cups
Number Of Ingredients 1
Steps:
- Line a sieve with a coffee filter or cheesecloth.
- Suspend the sieve over a deep bowl.
- Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
- When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
- Discard the liquid in the bowl and refrigerate the yogurt cheese.
- Use within 1 week, discarding any accumulated liquid before using.
YOGURT CHEESE
This might be a new, unexpected way to use yogurt, yet it's probably as old as yogurt itself. It's the easiest cheese you can possibly make, since it needs no special equipment or curdling agents-basically, it's yogurt with the excess liquid removed. There is, however, a key here: you must start with good whole-milk yogurt. Thick, locally made Greek or Turkish yogurt is the ideal (well, the ideal is yogurt you make yourself), but any high-quality yogurt will produce a nice cheese. Serve with crackers, chips, and/or raw vegetables.
Yield makes 8 or more servings
Number Of Ingredients 4
Steps:
- Line a strainer with a sheet of cheesecloth; hang over a mixing bowl so the bottom of the strainer clears the bowl by at least an inch. Dump the yogurt into the center of the cheesecloth. Allow the whey to strain out of the yogurt at least overnight or up to 24 hours; this should happen in a cool place-the refrigerator is fine.
- After this initial straining, squeeze out any remaining whey by pulling tightly on the ends of the cheesecloth. Store in the refrigerator in an airtight container until you are ready to use (it will keep for several days). Before serving, add salt, then garnish with paprika and olive oil to serve.
YOGURT CHEESE
A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients.
Provided by LISAMONIQUE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P2DT5m
Yield 16
Number Of Ingredients 4
Steps:
- Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
- Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
- Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 29 calories, Carbohydrate 2.4 g, Cholesterol 6 mg, Fat 1.5 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 93.9 mg, Sugar 2.1 g
YOGURT CHEESE
Provided by Molly O'Neill
Categories condiments
Time 5m
Yield Two and a quarter cups
Number Of Ingredients 1
Steps:
- Put the yogurt in a strainer lined with a coffee filter or cheesecloth and let it drain in the refrigerator overnight.
- The yogurt cheese can be stored in the refrigerator in a closed container for up to 3 days. Serve on toast points with fresh mint. The cheese can be used as a base for myriad dips (see recipes below) or salad dressings, and can replace sour cream or cream cheese in most recipes. (Nonfat yogurt can be used, but the resulting yogurt cheese is chalkier and less acidic.)
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 17 grams
YOGURT CHEESE
Provided by Alton Brown
Categories main-dish
Time 10m
Yield Approximately 1 quart
Number Of Ingredients 1
Steps:
- Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #eggs-dairy #european #vegetarian #english #dietary #gifts #low-calorie #low-carb #low-in-something
You'll also love