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Yogurt
cheese is easily made by simply draining plain yogurt. The
resulting cheese can be used as a low calorie subsitute
for sour cream
in dips, salad dressings or sauces. The slightly tart flavor
adds a new
zing to many recipes. |
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Yogurt
Cheese |
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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. |
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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. |
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