This recipe is very easy to prepare and is impressive in that you can transform it into party fare by adding any assortment of delicious bits, creating a savory spread for crackers or oven-toasted bread, or even a topping for baked potatoes. Plus, it’s good for you. This recipe makes about 1½ cups.
Yogurt Cheese
1 quart (32 ounces) whole milk yogurt
Line a strainer with a double layer of cheesecloth or other appropriate fabric. Set the cloth-lined strainer into a large bowl. Pour yogurt into the center of the fabric. Let drain for an hour.
Next, bring up the corners and edges of the fabric, carefully twist together, and tie with a string to enclose the yogurt in a bag of sorts. Now, you must devise a way to hang and suspend this bag in whatever way practical. What I often do is stick a long wooden spoon handle through the knotted twist, then set this into and over a deep stockpot, resting the spoon across the edges with the bag hanging into the pot without touching the bottom. Let the bag hang so it can drip, drip, drip. This will take 6 to 12 hours, or in other words, overnight. While I have never needed to refrigerate this, do keep it out of the sun (which is not an issue if prepared overnight).
After this time, open the bag to discover a tart, creamy, cheeselike spread. Place yogurt cheese into a mixing bowl; at this point you will most likely want to add some salt (start sparingly) and perhaps a little freshly ground pepper. It’s certainly good plain, but I like to add fresh minced garlic. Other tasty options include chopped olives (any type), chopped fresh herbs such as parsley or chives, capers, roasted red peppers, minced shallots, smoked salmon, crisped and crumbled bacon, or anything else that seems delicious and appropriate. Truthfully, I believe it will need salt or else it will taste flat. You may even wish to make a sweet spread for morning toast by adding honey, chunky applesauce, cinnamon, or what have you. I have never tried freezing it like ice cream or frozen yogurt, but it’s certainly worth a tangy try.
This recipe is a good one to make with kids as helpers; it’s fun and easy, and they will love making their own creamy cheese spread to use as a dip. And remember, even though it’s made with whole milk yogurt instead of low fat, this stuff is good for you.