Ellen ~~Defining Myself

How to Make Yogurt
Cheese






Yogurt cheese is not really cheese at all, but yogurt thickened
to a soft, cream cheese–like consistency. It's a delicious,
unique product—full of protein, calcium, and vitamins—that's
often used as a lower-calorie alternative to cream cheese or sour
cream. Yogurt cheese picks up the flavors of the ingredients it's
mixed with and makes a wonderful dip, spread, or pie and parfait
filling.
To make yogurt cheese, simply line a colander or sieve with
approximately eight layers of cheesecloth. Set the colander over a
bowl, and scoop the yogurt into the cheesecloth. Make sure the
whey dripping off is relatively thin and clear. If it's thick and
white, you are losing too much "curd" and do not have
sufficient layers of cheesecloth.
Allow one cup of yogurt for every one-third cup of yogurt
cheese called for in a recipe; half to two thirds of the yogurt
will be lost in the "cheesemaking" process, depending on
how long you drain the yogurt.
Let the yogurt drain anywhere from 1 to 12 hours, depending on
the desired thickness of the cheese; the longer it drains, the
thicker the resulting "cheese" will be. Refrigerate the
yogurt while it's draining, and store the finished product in the
refrigerator, where it will keep for about a week. To reuse the
cheesecloth, simply rinse it out and hang it up to dry.
Though most of my recipes using yogurt cheese call for plain
yogurt, you may use any flavored yogurt, as long as it contains no
fruit. Don't discard the whey! It contains valuable nutrients, and
you can use it as a substitute for milk or water in many bread,
muffins, or cake recipes.
When making a dip or spread with yogurt cheese, fold other
ingredients in gently. Avoid vigorous beating and mixing, and
never put yogurt cheese in a food processor.
The culinary possibilities of yogurt cheese are as delightful
as they are endless. Here are some of my favorite dishes using
yogurt cheese: