I am sure there are other names for this, but I have chosen this very simple name as it is so very simple to make and all you need is whole milk plain yogurt and then garlic and/or herbs for flavoring.
It is delicious on breads and crackers. And, did I mention - soooo simple!
To start, dump your quart of yogurt on a porous material. I used some clean unbleached muslin, but several layers of cheesecloth would also work.
Tie it up quickly as the whey will start to drip through and put it into your draining contraption.
This is what I made up using what we had available and I hung it from a hook in our kitchen ceiling.
Drain the whey in the bowl (it is the liquid from the yogurt) so that the bowl doesn't get too heavy.
Leave over night and in the morning take out and put in a bowl. Add the flavorings. For a healthy fight the germs winter version, add fresh cut garlic. As spring approaches you can add herbs from your garden - chives will be one of the first I will use and that will make a great spread on bagels.
Store refrigerated (it will keep for at least a week) and enjoy!
Warm wishes,
Tonya
My family makes this cheese all the time as well and it is sooo good like you said, we add cinnamon to it often and enjoy it on fruit.
ReplyDeleteThank you for the idea about cinnamon!
ReplyDeleteWarm wishes,
Tonya
That sounds wonderful!
ReplyDeleteWe make soft cheese this way too and I love it with garlic! It is good on homemade flax crackers I make. The recipe is on the King Arthur Flour website-) We also like the cinnamon too and put it on toasted pita bread, well I kind of make it chips by cutting it small and toasting:-)
ReplyDeleteWe make yogurt cheese with a little jam and put it on our toast.
ReplyDeleteOooh, this looks amazing! Thanks so much for sharing:)
ReplyDeleteWarmly
Linda
Tonya, I thought of another delicious way I do the garlic. I do this to make hummus too. Take a whole bulb of garlic and cut just the top off to expose the heads of the cloves. Use olive oil or grapeseed oil and pour about 1/4 cup over the bulb then sprinkly with s&p. This needs to be wrapped in foil and you bake it in the oven on 200 for an hour or on top of the woodstove. When it is all nice and soft squeeze the garlic out and use it however, cheese, hummus, etc.
ReplyDeletemmm...we too make cheese this way - so yummy!
ReplyDeleteBlessings!
~Nadine
Thanks for sharing this recipe. Sounds delicious!
ReplyDeleteThank you for sharing this. I will do it right away! I had no idea that you could leave yogurt out all night without it spoiling. Do you ever have problems with it spoiling? How long does the cheese last before spoiling?
ReplyDelete-Phyllis
This is so easy! Who knew? Thanks for sharing. We love cheese so I am definitely going to give it a try.
ReplyDeleteYum...that looks delicious. I'm going to try it. I made a crown for my daughter yesterday from your pattern. She loved it! (I put pics on my blog)
ReplyDeleteWhen we move next month I will definitely try this. I love the cinnamon idea too! And chives on bagels...better plant some chives I think!
ReplyDeleteWe just ate lunch at our neighbors home today, they also made homemade crackers, I will share this recipe with them : )
ReplyDeletewow...i'm learning so much from you..this is so cool. I'm going to have to try this. Once I figure how to jimmy rig and draining device.
ReplyDeleteI really enjoy your blog and try to read it daily. I have an award for you over at my blog if you would like to come over and pick it up.
ReplyDeleteVanessa
Yum, thanks for sharing!
ReplyDeletethis is the best cheese ever! i just line a colander with cheese cloth and place it is on pot but your contraption is way cooler! Have a wonderful day!
ReplyDeleteI have been wanting to do this for so long, and you have inspired me. What a great recipe! Happy Monday
ReplyDeleteThanks so much for sharing Tonya! Might have to give this a try!
ReplyDeleteSuzy
mmmm....sounds yummy. We started making our own yogurt this summer so this would be a perfect treat to help use it up.
ReplyDeleteI love your draining contraption. Nothing like a little New England ingenuity :)