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).
Voila! Yogurt cheese.
Add salt to taste and mix thoroughly.
Serve on a homemade cheddar biscuit and top with Italian seasoning. Or paprika, if you feel naughty.
Enjoy, my friends.
And kiss goodbye to store-bought cream cheese!
(Total cost using 700ml homemade yogurt: RM2.00. Yields 220g yogurt cheese.)