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Recipes
Yogurt cheese is easily made by simply draining plain yogurt. The resulting cheese can be used as a low calorie substitute for sour cream in dips, salad dressings or sauces. The slightly tart flavor adds a new zing to many recipes.
To make yogurt cheese, place two cups of plain Redwood Hill Farm Goat Milk Yogurt into a colander lined with three layers of moistened cheesecloth. Bring the corners of the cheesecloth together to form a bag, which can then be drained over the sink. Let the yogurt drain for 8-16 hours. Stir occasionally, scraping the cheese away from the cheesecloth to allow better draining. The longer the yogurt drains, the thicker and more tart the yogurt cheese will be.
In many countries drained goat milk yogurt, called Lebneh, is served topped with olive oil and a mixture of spices called Zatar (available at many gourmet and Middle Eastern stores). Serve with warm pita.
To make yogurt cheese, place two cups of plain Redwood Hill Farm Goat Milk Yogurt into a colander lined with three layers of moistened cheesecloth. Bring the corners of the cheesecloth together to form a bag, which can then be drained over the sink. Let the yogurt drain for 8-16 hours. Stir occasionally, scraping the cheese away from the cheesecloth to allow better draining. The longer the yogurt drains, the thicker and more tart the yogurt cheese will be.
In many countries drained goat milk yogurt, called Lebneh, is served topped with olive oil and a mixture of spices called Zatar (available at many gourmet and Middle Eastern stores). Serve with warm pita.
