Drained Yogurt Recipes
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
DRAINED YOGURT
Yogurt can be drained of much of its water content, resulting in a thick, creamy product known in the Middle East as labna (or labne). Drained yogurt is like a moist, fresh, tangy cheese (and is sometimes referred to as yogurt cheese), and makes a great spread or dip. In Turkey and the Middle East there are a number of dips and salad dressings that begin with drained yogurt, to which pureed garlic and chopped fresh herbs are added. It's mixed with chopped cucumbers for salads (coming up in these recipes), even mixed with chopped dried apricots for a sweet and tangy dip.
Provided by Martha Rose Shulman
Time 2h10m
Yield 1 cup
Number Of Ingredients 1
Steps:
- Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer and refrigerate for at least 2 hours and preferably 4 hours or longer. Transfer to a covered container and refrigerate. Serve as a spread, dip, as a topping for rice, or as the base for a salad dressing.
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
HOMEMADE YOGURT CHEESE
Did you know that you can turn any yogurt, plain or flavored, into spreadable cream cheese? All you need is a funnel and a filter. Here's how.
Provided by Catherine McCord
Categories Lunch Breakfast Brunch Ingredient
Time 8h5m
Number Of Ingredients 1
Steps:
- Enjoy.
Nutrition Facts : Calories 29 kcal, Carbohydrate 3 g, Cholesterol 3 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 32 mg, Sugar 3 g, Fat 1 g, ServingSize 1/3 to 1/2 cup (5 servings), UnsaturatedFat 0 g
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LIGHTER GREEK TZATZIKI SAUCE RECIPE - EVERYDAY EILEEN
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Estimated Reading Time 4 mins
- In a large bowl, place a colander with a large piece of cheesecloth in the colander. Add the greek yogurt and let the excess water drain through the cheesecloth into the bowl. Let sit at least 30 minutes. If you have more time, another 30 minutes.
- Peel the cucumber and using a box grater, shred the cucumber and sprinkle with the 1/4 teaspoon of Himalayan salt(or regular salt). Place the shredded cucumber in another piece of cheesecloth. Wring the cucumber over the sink to drain off any excess water from the cucumber. Set aside.
- Once the yogurt has drained, remove from the cheesecloth and colander. Discard drained liquid. Place yogurt into a medium bowl. Add in the drained shredded cucumber, lemon juice, fresh dill, fresh mint, garlic, and season with salt and pepper. Mix well. Test for flavor. Reseason if needed. Refrigerate until ready to serve.
- Tzatziki Sauce is best wrapped well in the fridge and can last about 4-5 days well covered in the fridge. Serve with Chicken Gyros, Souvlaki, Greek Salads, pita bread, pita chips, grilled veggies, and fresh veggies
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- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
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- Gather up the sides of the cheesecloth to form a bundle, and tie it at the top with the twine or string. Do not squeeze the bundle, just let it rest inside the colander. The bowl below will catch the excess liquid.
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