Recipes Section <back to
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GENERAL
- Draining Yogurt
Yogurt Cheese
Yogurt cheese is formed by draining the yogurt to draw off the whey.
In the Middle East this white cheese is extremely popular as an appetiser or breakfast dish garnished with olive oil, alone or in combination with spices and herbs such as paprika, mint, dill, chives, or mustard seeds.
Try salted and formed into balls. Yogurt cheese is a versatile and healthy substitute for cream cheese and cottage cheese and is delicious served with melon, grapes or other fruit in season.
Method
To drain the whey from your yogurt, place the yogurt in a sieve lined with several layers of damp cheesecloth or a clean damp chuxcloth.
Set the sieve over a bowl to catch the whey.
Once drained to the required consistency remove to dish and cover.
Refrigerated, this cheese will keep up to a week.
NB. Do not discard the whey as it can be a nutritious addition to soups or stock. It is high in vitamin B’s.
