Yogurt Cheese

So easy to make and so tasty to eat. Silky texture that spreads easily. Would be a great addition to dips, soups and stews.

I added the garlic ,spices&salt after straining the yogurt. Its always better to add afterwards so as to enhance flavours.if u add it before straining u’ll loose the flavour.strain in fridge else the curd might get too sour. It took me a day (overnight )to get rid of the liquid.

Don’t throw away the whey (liquid leftovers) If you make your own mayo you can add about a tablespon of the whey to “ferment” the mayo. It won’t change the flavor but it preserves the mayo naturally so that it will last for a month or more instead of just a few days to a week.

I make yogurt cheese all the time. I do it on my countertop for about 8 -10 hours, hanging from one of my kitchen cabinet handles. Much faster! The liquid that drains off is actually the Whey (as in curds & whey). It is full of nutrition and should be saved & used! That’s where all the protein is. It can be put in smoothies, & used to lacto-ferment veggies (pickles, sauerkraut, etc). The possibilities are endless!

I used homemade yogurt to make this recipe. It did take 3 days to mold/set but was well worth the time. I added the salt before molding using 2 ramekins. One cheese had honey and pistachios and the other had some pepper and garlic. The kidlets and I prefer the honey and pistachios. Next time I will make the honey/pistachio mixture and the other one salt, pepper, and fresh herbs (parsley, basil, and chives).

THIS WAS FABULOUS! I USED HONEY GREEK YOGURT; ADDED CHIVES, GARLIC, SEA SALT AND A DASH OF CAYENNE. WOULD RECOMMEND THIS TO ANYONE!-arnetage

Mine was inedible due to too much garlic, and I’m a garlic lover! I will make this again to try it with different spices, as I think it will make a nice spread.

We’ve been making yogurt cheese for years and found that the Donvier Yogurt stainer works great. It’s a mesh strainer that fits into a container with a lid. So easy and you don’t have to mess with cheesecloth. You can buy it on Amazon.

I have made this cheese for years and I love it. I usually make it plain, then add whatever I want, usually finely chopped green onions, chives, garlic…whatever I happen to have a craving for!!

if you add Cucumber and Dill you have a traditional Greek salad called tzatziki.

This recipe was so much fun to make. I took some viewers tips and squeezed the yoghurt for about 30 minutes to speed up the process. Next time, I will let sit in the fridge. The result is a nice, spreadable cheese with surprisingly strong flavor.

This was loved by all. Noone could guess it was yogurt!

This is what is known traditionally as labneh cheese, originating (like yogurt) from the Mediterranean/Middle East regions. It’s basically Greek yogurt drained a bit more. Plain yogurt is very tangy/sour on its own, largely in part due to the whey. A lot of folks that don’t like regular yogurt like Greek yogurt because it’s had a bigger portion of the whey drained off, making it more mellow. If you’re getting a really tangy/sour bite to the cheese, odds are it’s still got more whey in it. The first batch I made I used just a coffee filter in a colander over a bowl. It was no longer draining, but still very moist, and in the end very tangy/sour. The second batch I put paper towels under the filter and changed them out every few hours in hopes of siphoning off more whey. It was definitely better, but still pretty sour. So I’ve bit the bullet and bought some cheesecloth ($2 for 3’x3′ @ Walmart) and will be hanging my next batch. I’m thinking the weight of the yogurt itself will help press more of the whey out. For some good tips on things to make with yogurt and on making labneh, I would recommend David and Jill Fankhauser’s site on milk/yogurt/cheesemaking. For now I’m going to take my second batch and try mixing it up with some leftover BLT bacon and some herbs. Hoping to make a kind of sandwich spread from it.

I followed the recipe exactly as written. Not too fond of the results. Too sour for my taste, I suppose.

I added fruit preserves instead of the garlic. Oh golly is was so good!

I hadn’t tried adding in the ingredients before straining and it is a nice way to get to the finished product. I use a flatfold birdseye cloth diaper to strain my homemade yogurt (obviously used exclusively for this purpose) and think it works way better than cheesecloth… and it’s reusable. Thanks!

Add some dried onion and minced chipotle chile it turns awesome!

This is easy to make. However, it is very tangy. Although we enjoy plain unsweetened yogurt with fruit regularly, we tried putting this yogurt cheese on bread and crackers and did not really like it much. I did not put garlic in it. I tried mixing some with some dill weed for crackers, did not care for it. Tried mixing it with a bit of honey and spreading on banana bread, also, did not care for it. It might make a good dip base with some major seasoning and something to balance out the nature sourness of yogurt, which seems to be accentuated with this recipe. I used homemade nonfat yogurt, which is a staple in our house.

This is a wonderful recipe. The first time I made it after it was completely drained I added 1 tablespoon of honey and 1/4 tsp. of cinnamon. I used graham crackers for dipping….YUM!!! Next time I make it I will use savory spices instead of the sweet.

Did not like this at all, found the cheese did not have a good taste at all. Very odd flavor kind of sharp but not in a nice way. Then tried to change it up and added garlic and chives, still no better. Maybe it is just my taste buds but my Mom and hubby wouldn’t eat it either. Sorry, I had great hopes for this and was truly disappionted.

This cheese is delicious and so easy to make! I’m a huge cheese person, but am trying to eat healthier these days and this cheese helps me do just that. Thanks so much for posting it and like the others, I can’t wait to play with it a bit with different herbs and spices.