Did you know you could make homemade cheese out of plain Greek yogurt? This recipe will give you a soft white cheese that's somewhere between feta and labneh. It's creamy yet light and can be easily enjoyed alone drizzled with fresh olive oil and herbs, or spread onto a piece of crisp toast.
If you enjoyed this one, we have a feeling you'd also like our seasoned goat cheese logs.
Ingredients for Greek Yogurt Cheese:
Method of preparing the Greek Yogurt Cheese:
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Fix a bowl with a sieve that fits snugly inside. Line the sieve with cheesecloth. Transfer the yogurt into the sieve.
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Fold the sides of the cheesecloth towards the center of the yogurt to cover and encase it entirely. You can also place some kind of weight on top of the cheesecloth to facilitate the draining of the whey. A small saucer works great for this purpose.
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Transfer the bowl to the fridge and let the liquids drain in the fridge for 3-4 days. If you like the cheese softer, you can shorten the time to just 2 days.
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Now it's finally time to unwrap. Transfer the cheese to a clean medium bowl and discard the whey that drained at the bottom of the bowl.
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Add the salt and olive oil into the bowl with the cheese and mix until fully combined. Divide the cheese mixture into 2 roughly equal parts.
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Transfer half of the cheese onto a sheet of parchment paper. You can either wrap the cheese into a neat square or a log - it's your preference. If you're making a square, make sure to tuck the ends under the cheese. Repeat the same process with the remaining cheese mixture.
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You can either refrigerate the cheese for up to a week or serve it right away.
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Drizzle generously with olive oil and top with freshly chopped herbs before serving.
Chef's Tip:
You will need cheesecloth for this recipe. But if you don't have one, a clean tea towel will do the trick too. When it comes to the herbs, mix and match as you like. You don't have to settle for basil only.
Source: Tasteloveandnourish.com
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