Meatless Monday with a Little Yogurt Cheese
10
Jun 2013
When you start to see Greek yogurt on menus and in artisan cocktails, you know this dairy delight is having a moment. I’ve been a big fan since I first tasted it many years ago in Greece, and am delighted to see it turning up in all sorts of unexpected places. One of my favorite ways to use it is as a spread, and you’ll be surprised how easy it is to make yogurt into a low fat cheesy delight.
You’ll need:
- A container with holes in the bottom or a small strainer. It’s easy enough to poke pencil sized holes in the bottom of one of your yogurt containers.
- Cheesecloth
- Stonyfield Greek yogurt-1cup of yogurt will give you approx. a 11/2″ X 3″ round
- Additions-the sky’s the limit, I used 1/4 c. chopped sundried tomatoes, 2T. chives, garlic salt and pepper to taste.
- Gently mix your ingredients together. Adjust taste-it will be tart.
- Line your container with a double layer of cheese cloth, leaving enough on the sides to cover the top of the yogurt once the container is filled. I happened to have these cute heart shaped ramekins with holes in the bottom, because I make this low fat “cheese” all the time.
- Spoon the yogurt mixture into the container lined with cheesecloth and bring it up to cover the top as shown in photo.
- Place the container on a dish, and if you have a heavy object that fits the dish, place on top of the yogurt. I use a stone, this will help the whey {liquid} to drip out of the bottom holes.
- Cover with plastic wrap and let sit in the fridge for at least 24 hours. The longer it sits, the “harder” the cheese will become.
Make sure to save they whey that drips off, it has loads of nutritional value-add it to a smoothie. Unwrap {the cheesecloth leaves a pattern on the cheese} and serve with your favorite crackers.
Have you ever given this a try? I’d love to hear the flavor combinations you’ve come up with in the comments below.
You may also like...
