Yogurt Cheese

Discussion in 'Food & Cooking' started by dagger, Feb 13, 2006.

  1. dagger

    dagger

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    I say this on everyday food. They put plain yogurt in a coffee or paper towel lined strainer cover with plastic wrap and leave in the fridge for 24 hours. I guess all the liquid drain away and leaves the solids behind. They used it to make a dip but don't remember what kind if dip. did a search and see yogurt cheese looks like a do it all mix. You ever use it?

    Yogurt cheese will usually last up to 2 weeks in a tightly covered container i guess longer in a vacumm sealed container
     
  2. shroomgirl

    shroomgirl

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    labna....
    I've made it through the years, cheese cloth, coffee filter, clean tea cloth...I've been hook on Fage Greek Yogurt for a year....very exspensive but is lucious, makes a killer cuke sauce. I've even taken to making my own yogurt on occasion....

    So your question was on yogurt cheese, use it like you would a creamy fresh chevre or sour cream.....dips, spreads, dressings, sauces.....it's got a nice tang.

    Last May I was in Santa Fe and was making a "local foods" Santa Fe meal for the food editor of the newspaper. My mom did not have sugar nor alot of dessert basics.....so I made vanilla yogurt I sqeezed alot of the liquid out of, topped with a sieved raspberry jam, tangarine juice, rhubarb from the farmer's market, alittle honey....wonderful!!! She asked for the recipe, kinda nice remembering it, a couple of months and rhubarb will be showing up.....
     
  3. blueschef

    blueschef

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    right on shroomgirl. this stuff is great! I use it for all kinds of salad dressings, dips, sweeties, etc. It gives a certan hummmmmmmm what is that taste to lots of different stuff.
     
  4. mikelm

    mikelm

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    No need to get fancy... Put a paper towel in a strainer, let the yogurt drain a couple hours to overnight. Great base for Tzatsiki or any other kind of sauce.

    Mike
     
  5. suzanne

    suzanne

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    Yogurt cheese is great for any spread you'd make with cream cheese, and any dip you'd make with sour cream (if you don't let it drip quite so long, so it's still fairly fluid).
     
  6. prettylady1968@

    [email protected]

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    you can even mix dry mint powder and store it in oil it last longer.you make them in to round balls andstore it in oil.
     
  7. jock

    jock

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    On the mint theme, I drained some Trader Joe's whole milk yogurt and mixed in some fresh mint to serve with a lamb stew that I made.

    I don't think low fat/non fat yogurt works too well with this process.

    Jock
     
  8. deltadoc

    deltadoc

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    My Middle Eastern friends showed me how they used to make it at Abdul's Afandy: Fill a cheesecloth with yogurt, tie a knot and hang it over the sink overnight. Remove the cheese the next day. They used it for cutting the Tahini sauce.

    doc