Yogurt Cheese With Hot Nut Topping Recipes
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
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
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