Yogurt Cheese is yogurt with much of the whey drained out. Line a 7-inch sieve or colander with two layers of paper towels, letting the edges hang over the rim. Place it over a large bowl and spoon in 16 ounces of plain yogurt. Fold the paper towels over the top, anchor with a small plate, and place a 5-pound weight on top. Let drip for 3 or 4 hours or overnight in the fridge. Use it in sauces or as a substitute for sour cream. But—a CAVEAT—if you make it out of non-fat yogurt, do NOT use it in hot or baked dishes. Without fat, it won’t cook properly.
Makes 1 1/4 cups.
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August 13, 2007 at 3:03 am
Hi emily,
Good that you have enrolled to food blog desam. Do visit me to see the flower show in our city.
You have explained the method for yoghurt cheese very well. We need this for marinade in many recipes.
August 13, 2007 at 11:18 am
Food Blog Desam is great. What interesting links! And, thank you, I would love to visit you one day and see the flower show. I also use Yogurt Cheese in many recipes. I should add a caveat, though, to the Cooking Tip. If you make it with non-fat yogurt, you can’t add it to casseroles or other baked dishes.
August 13, 2007 at 11:21 am
This yogurt cheese is used to make a lovely sweet dish in Maharashtra India called Shrikhand.
First sieve the cheese, and mix in enough sugar to make it sweet. Add saffron dissolved in one teaspoon of warm milk.Add few pinches of green cardamom powder and a pinch of nutmeg powder. Beat well.Chill and serve
August 13, 2007 at 11:26 am
What a delightfully cool summer dessert! Thanks, Archana.