Thursday, April 30, 2009

Yoghurt Cheese

In preparation for my next posts on bean dips, here is a recipe for yoghurt cheese, which can serve as a substitute for either set yoghurt, or a slightly sour cream cheese.

Ingredients and Equipment
1 carton of plain natural yoghurt (I use probiotic non-fat yoghurt)
1 coffee filter (I use a 4-7 cup capacity filter)
1 large mug
1 elastic band or string
Plastic wrap

  • Fix a coffee filter inside the mug, using and elastic band or string around the top of the mug. There should be at least a 1inch (2.5cm) gap between the filter and the bottom of the mug.
  • Spoon in the yoghurt until full. In my mug, I can put in about 200g of yoghurt.
  • Cover the mug and leave in the fridge overnight.
  • In the morning, the curds and whey will have separated.
  • The curds in the filter can be used for dips or as a spread, or eaten with fruit; the whey can either be drunk straight, or added to soups, juices or to the cooking liquid in rice.

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