Yogurt Cheese

Once you have made your yogurt, you can also use it to make yogurt cheese.  Yogurt cheese tends to have a cream cheese like consistency.  Our family has used yogurt cheese in place of sour cream on baked potatoes or in making sour cream muffins.  You may also wish to add some honey or crushed fruit to the yogurt cheese and use it in place of cream cheese on bagels and other pastries.

To make yogurt cheese, simply place some yogurt in a strainer or a cheesecloth lined colander.  Place the strainer over a bowl and return it to the refrigerator.  Stir the yogurt every hour or so if desired.  The whey in the yogurt will naturally drain off the yogurt during the next four to six hours.  The length of time that you strain your yogurt cheese will depend on how firm of a consistency you desire.  Some recommend allowing the yogurt to drain at room temperature.  This will allow further culturing to occur. 

Do not throw away that whey that is drained off.  This is a wonderful substitute for buttermilk in baking or in making lacto-fermented vegetables.  For more information on lacto-fermented vegetables, please see the resource information below for the Nourishing Traditions Cookbook or the Maker’s Diet.