Yogurt Cheese
White Mountain Foods | September 29th, 2017
Ingredients:
2 c. White Mountain Whole Milk Bulgarian Yogurt
Also need:
15” x 15” cheesecloth
Directions:
1. Spoon yogurt into the cheesecloth.
2. Tie the cheesecloth at the top, and hang the bag over a bowl to catch the whey.
3. Refrigerate. Allow the bag to drain for 8–10 hours. Keep it refrigerated until it’s ready to use.
You can also make yogurt cheese in a paper coffee filter with the holder placed over a mug or glass. Yogurt cheese is a nutritious cheese substitute with the consistency of cream cheese. You can easily make it overnight. It is a wonderful substitute for sour cream, cream cheese, mayonnaise, or ricotta.
Previous
« Nature’s Nanotech
Next
Leave a Reply