British Yogurt Cheese Recipes

YOGURT CHEESE

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.

YOGURT CHEESE

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.

YOGURT CHEESE (LABNEH)

Steps:

• In a large bowl stir the salt into the yoghurt.
• Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
• Pull corners up and tie tightly.
• Suspend from a stationary object over a bowl (to catch liquid).
• Let this hang overnight or about 12 hours.
• When well drained it will be the consistency of cottage cheese.
• Remove from the cloth.
• Store covered in the refrigerator until needed.
• You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
• Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
• To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
• Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
• Chill until firm.
• This will take several hours.
• After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
• Seal the jar and store at room temperature.
• The labneh will keep this way for several months but you will have eaten them all up long before that!
• Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.

YOGURT CHEESE

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.

BRITISH YOGURT CHEESE

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!