Making Cheese out of Yogurt

This is a wonderfully easy basic technique for making creamy cheese out of yogurt.
Use kefir, homemade yogurt, or store bought. I start out with 2 cups of yogurt/kefir

20120911-220620.jpg

Add about 1/2 a tbsp of salt, mix well, and pour into a cheesecloth, lining a strainer, sitting in a bowl.

20120911-220719.jpg

Now there are two options. Ideally you’d keep the whey that drips into the bowl, as it’s very nutritious. Add it to smoothies, cook with it, or drink it the way it is. I find that I end up with many jars of whey in my fridge that I just end up throwing out, so I skipped that stage this time, and tied the cheesecloth above my sink to drip

20120911-220908.jpg

I leave it there for a few hours, depending on the temperature in your house, and how thick you want your cheese. The longer you leave it, the “drier” it gets. We live in a hot and dry climate, so it took about 4 hours to reach the consistency that I wanted. I then scooped the contents into a bowl and refrigerate till ready to use.

20120911-221300.jpg

When I am ready to serve, I will sprinkle za’atar, which is a middle eastern spice-dried wild oregano, salt and sesame seeds, and paprika, then drizzle olive oil. Serve with fresh pita.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s