Ready In: 6-12 hrs
Prep: 4 mins
Cook: 0 mins
Yields: 1 cup of yogurt makes ⅓ cup of yogurt cheese
Line colander with 8 layers of cheesecloth and place into bowl. Scoop the yogurt into the colander. Use as much as you want, there isn’t an exact measurement here.
Chef's Note: A good rule of thumb is to allow one cup of yogurt to produce 1/3 cup of yogurt cheese. The amount of yogurt reduced in the cheese making process depends on how long you drain the yogurt.
Place the yogurt in the refrigerator and allow to drain in the colander with the cheesecloth for about 6 to 12 hours, depending on desired thickness.
Chef's Note: The liquid whey that will have collected in the bowl can either be discarded or can also be used as a substitute for milk or water in many bread, muffin, or cake recipes.
Store yogurt cheese in a container with a lid in the fridge. It will keep for about a week.
Top with dried herbs of your choice (oregano, parsley, chives, sesame seeds, etc.)
Enjoy with crackers or fresh veggie crudités.