To create a thick, silky spread, cookbook author Janet Fletcher drains her homemade yogurt to release much of the liquid (whey). Use this yogurt cheese in Yogurt Cheese with Roasted Beets and Feta, or invent your own dip or spread by flavoring the yogurt cheese with garlic, herbs, or roasted peppers.

Janet Fletcher
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
1 day
Yield:
1 1/2 cups (from 1 qt. yogurt) (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a strainer with a double thickness of regular or synthetic cheesecloth (like reusable Plyban; getculture.com). Set strainer over a bowl and add yogurt. Cover and chill 2 hours. Stir in salt and continue to drain about 22 more hours, until yogurt cheese is spreadable.

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Nutrition Facts

83 calories; calories from fat 59%; protein 5g; fat 5.4g; saturated fat 3.1g; carbohydrates 3.7g; fiber 0g; sodium 31mg; cholesterol 16mg.
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