Yogurt cheese is used in middle eastern dishes, but it can be a great way to extend the use of your powdered milk, and also open up possibilities of meals made with shelf stable foods. You can stir in herbs or spices to make a tasty dip, or use it as you would use cream cheese. I find it a bit too tart to use straight (like on a bagel) but that could be because I always use yogurt that has cultured too long.
You will need a bowl, a strainer, and some cheese cloth
Scoop the yogurt into the cheese cloth
Now just let it sit there and drain for a LONG time
Or, if you are impatient like me, twist the top shut and squeeze
Oh my! You have to squeeze gently or you will get a big mess!
Now (there is no picture because we all know what cream cheese looks like) open up your cheese cloth and dump (scrape) your cheese out into a bowl. (Or a plate, or cup, or anything else you want.)
Goody! Goody! Yogurt Whey!
This is the good stuff! The leftover liquid is full of beneficial bacteria. Use it in smoothies, bread, or as the live cultures in your bokashi.
lol. what is bokashi? would you give me some more examples of how you use yogurt cheese.
ReplyDeleteBokashi is a type of composting. Here is a great starter video: http://www.wigglywigglers.co.uk/cinema/index.html?actionbranch=play&video_id=5&-session=shopper:47B079030c7a50114CXHFF6C67FD
ReplyDeleteI like to mix in dill or chives into the the cheese and use it as a spread on crackers. It really can be substituted for cream cheese or neufchatel in any recipe that calls for them.