Yogurt Cheese (and Whey)
A delicious and healthy cream cheese alternative
When I first heard about making yogurt cheese, I thought, “that’s got to be hard” and delayed in trying it. But I finally did it and found out that it’s a breeze!
I first used full-fat Greek yogurt and it made a very beautiful cheese spread. Today, I use my homemade yogurt over store-bought (another easy recipe using my Instant Pot which I’ll share soon!)
Whey can be saved for soaking your flours and for making smoothies later!
2 cups of plain, organic yogurt (makes approximately 1 cup of cheese and 1 cup of whey)
- unbleached coffee filter (some use cheesecloth but I found the coffee filter much easier and less messy to use)
- a bowl to catch the whey
- Line strainer with coffee filter
- Place strainer over bowl and spoon out yogurt into filter.
- Cover and let stand overnight on the counter. The whey will run into the bowl leaving the cheese in the strainer.
- In morning, discard whey or save in a mason jar
- Optional: mix in desired herbs and seasonings (see option below)
- Store yogurt and whey in covered glass containers in refrigerator. Keeps for about 1 month (whey keeps for about 6 months)
Whey will keep in the refrigerator for about 6 months. Great for soaking your flour and or making healthy smoothies!
After cheese is made, mix in:
1-2 cloves of finely chopped garlic
2 TBS of finely chopped green onion
1 tsp of dried oregano. Dill is also a refreshing choice
1/2 tsp of sea salt
Mix in blender or by hand until whipped and smooth
Serve with sliced veggies or sprouted, gluten-free bread, or better yet, homemade bread.
YUM! and GONE! Making again!