It sounds a little more complicated than it is…it’s really not ‘cheese’ at all. It’s really just strained yogurt.
Why would you want to make it? It’s one of my secret little tricks for making recipes a little healthier and still full of flavor. I use it instead of mayonnaise and sour cream. I also use it in dips and salad dressings or spread it on toast.
Once the yogurt is strained, it’s thick, creamy, and has a tang similar to sour cream.
Let’s get started…
Set a fine mesh strainer in a deep bowl. Make sure that there’s enough room for the whey to drain out of the yogurt without it touching the bottom of the strainer.
Line the strainer with a double layer of paper towels. Start with two times as much yogurt. Once it drains, you’ll have half as much yogurt cheese. Put the yogurt into the strainer and smooth the top.
Lay a piece of plastic wrap on top of the yogurt.
To make the yogurt drain faster, set a flat plate on top of the plastic lined yogurt. Set a 14.5-ounce can on top of the plate. Put the entire bowl in the refrigerator for 2 -4 hours, or overnight.
When you remove the yogurt from the refrigerator, it will have separated into yogurt cheese and whey.
Refrigerate the yogurt cheese until ready to use. (I told you it was simple…)
Try yogurt cheese in any of these gluten-free recipes:
- Macaroni Salad from Book of Yum
- Carrot & Raisin Salad from SS&GF
- New Potato Salad from Miz Helen’s Country Cottage
- Cucumber & Red Onion Salad from Jenn Cuisine