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How to make it

  • Use Yogurt or if you have to, a store bought yogurt.
  • Stir up yogurt. Add salt if you are using homemade yogurt and stir again.
  • Pour yogurt into a tea towel lined strainer with a catch bowl underneath to catch the whey.
  • Gather the tea towel up and tie it. Suspend tea towel over the strainer for 24 hours. This may be done in the fridge if you wish.
  • Save the whey for cooking and baking or just for drinking. It makes things rise better.
  • After 24 hours open up the tea towel. Apply olive oil to your hands to facilitate shaping the cheese. I shape it to a brick form. Wrap it in plastic wrap, then in foil.
  • Each quart makes a little over a half pound of cream cheese.

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Reviews & Comments 1

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  • champagnetime 4 years ago
    What an interesting method for making the yogurt cheese. I've done it with other cheeses, but not yogurt!! When I've done yogurt, I've only used a sieve - this is much better.
    Thanks so much for the idea!
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