Home-made Yogurt CheeseFrom auntybea 7 years ago
How to make it
- Line a colander or sieve with double layer of fine cheesecloth or a single layer of very fine nylon net, with a generous overhang all around. Set the strainer over a bowl.
- Stir the salt, if used, into the yogurt. Scrape the yogurt into the lined colander and let it drain for 1 to 2 hours, until the drip of liquid slows down.
- Tie the corners of the cloth together to make a bag. Hang the bag from a cupboard knob or other contrivance, with the bowl underneath to catch the drip, and let the yogurt coontinue to drain until it is as dense as you’d like it. This may take all day, or overnight. In warm weather, find a way to refrigerate the whole works. One way is to run the handle of a long spoon under the topknot of the bag and place the spoon across the top of a pot or bowl that will fit into the refrigerator; the bag must hang free of the bottom of the pot, and the whey will have to be poured out from time to time. Use the whey in place of milk or water in any yeasted bread recipes. It can be refrigerated for a week or so, or frozen.
- When the yogurt suits you, transfer it to a bowl and refrigerate it, covered. It will keep for at least 2 weeks in the refrigerator.