Homemade Greek Yogurt CheeseFrom choclytcandy 6 years ago
- 1 quart good quality plain yogurt (I use reduced fat or lowfat. I don’t recommend using nonfat here.) shopping list
- 1/2 tsp table salt shopping list
- Za’atar* or seasonings of choice shopping list
- extra virgin olive oil shopping list
- kosher salt shopping list
- In a medium bowl combine yogurt and table salt. shopping list
- Za'atar: Makes about 5 tablespoons shopping list
- 2 tablespoons minced fresh thyme shopping list
- 2 tablespoons sesame seeds, toasted shopping list
- 2 teaspoons ground sumac* shopping list
- 1/2 teaspoon coarse salt shopping list
How to make it
- Line a colander with 2 15-inch squares of fine mesh cheesecloth. Place colander inside a large bowl to collect whey. Pour yogurt and salt mixture into cheesecloth-lined colander. Gather up sides and tie together with twine, creating a sealed, tight package. Cover colander/bowl with plastic wrap and refrigerate.
- Allow yogurt to drain in the refrigerator for at least 8 hours or up to 24 hours. The longer you allow it to drain, the thicker your yogurt cheese will be. I drain mine for 24 hours and am left with about 1 1/2 cups.
- Serve as is, or stir in your seasonings of choice. I add about 2-3 T za’atar to 1 1/2 cups labneh and serve with a drizzle of olive oil, a sprinkling of kosher salt, additional za’atar and warm pita. Or stir in a few tablespoons of tahini, a minced garlic clove, freshly squeezed lemon juice and kosher salt.
- Stir together all ingredients in a small bowl.
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