Homemade yogurt cheese

Homemade yogurt cheese is so easy to make. As with all things homemade, it’s also extremely satisfying knowing that our little punks can eat a yummy spread, free of emulsifiers, thickeners or conditioning agents.

You won’t sweat a bit with this one, I promise. Minimal effort, minimal cost!

I made this yogurt cheese following this idiot-proof recipe.

(I’m a dunce in the kitchen, that’s why. Working on it!)

Basically, I used my own homemade natural yogurt that had firmed up nicely, after sitting in the fridge for 48 hours. I found that using unchilled yogurt directly out of the yogurt maker doesn’t work as it’s too runny.

Pour 700ml natural yogurt into a cheese cloth, folded 12 times. (I started with the cloth folded 8 times, but found 12 times to be more effective in keeping the curds in.)

Tie up the corners with a rubber band. Attach a hook and hang in the fridge for 24 hours over a glass or ceramic bowl (to strain out the whey).

Warning! This curious sight is bound to attract pokes by wee fingers.

Warning! This curious sight is bound to attract pokes by wee fingers.

Voila! Yogurt cheese.

The longer the yogurt is left to strain in the cheesecloth, the firmer the result

The longer the yogurt is left to strain in the cheesecloth, the firmer the result

Add salt to taste and mix thoroughly.

Serve on a homemade cheddar biscuit and top with Italian seasoning. Or paprika, if you feel naughty.

A perfect snack for my ravenous brood

A perfect snack for my ravenous brood

 

Enjoy, my friends.

And kiss goodbye to store-bought cream cheese!

(Total cost using 700ml homemade yogurt: RM2.00. Yields 220g yogurt cheese.)

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