Thursday, December 31, 2009

Yoghurt Cheese

I made some yoghurt yesterday. I have found a slightly new method.
After placing the warm milk and starter yogurt in a container, I then wrap it in tin foil, a warm towel from the dryer and put it in a warmed oven. I warm my oven up to 200F. Then turn it off and leave the light on. I just leave my yogurt for about 6-8 hours. Then refrigerate.

Today I tried something new. I took about a cup of yogurt. Added some herb and garlic seasoning I had on hand.

I lined a wire colander with cheesecloth and put it in a large bowl.. Scooped my yogurt in, wrapped it in the cloth.

Then I put wax paper on top, put a bowl on top (for some weight) and left it to drain for 4 hours in the fridge.

Notice the whey on the bottom of the bowl.

In the end I was left with seasoned Yogurt Cheese. It's about the consistency of the cream cheese dips you can buy at the store. And quite tasty!

Shared on The Grocery Cart Challenge recipe swap.
And on Foodie Friday on Designs by Gollum.


  1. I've been wanting to make yogurt cheese for years. Maybe that should be my New Years resolution, make yogurt cheese! Yours looks really yummy!

  2. This reminds me a little of homemade Boursin, which I love! I'll have to give this a try. Thanks for a wonderful post and some really great photos!

  3. Thanks so much for this great recipe with a fabulous step-by-step. I haven't made yogurt cheese, but you've inspired me! I hope you have a wonderful 2010!