Yogurt Cheese
Recipe: #34704
April 18, 2020
Categories: Dips, Spreads, Snacks, Appetizers, 5 Ingredients Or Less, Gluten-Free, Low Fat, No Eggs Vegetarian, Cold Appetizers, Yogurt, Kosher Dairy, more
"This can replace cream cheese in many situations and is much less fattening. Can be served with pocket bread. Can be garnished with snipped parsley and Greek olives if desired. See also the recipe for Yogurt Cheese and Peanut Butter as well as Yogurt Cheese Dips."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (34.3 g)
- Calories 20.1
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 1.7 mg
- Sodium - 128.5 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0 g
- Sugars - 1.1 g
- Protein - 3.5 g
- Calcium - 37.5 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Line a strainer with double-thickness cheese cloth (or use a paper coffee filter).
Step 2
Place strainer over a bowl.
Step 3
Mix yogurt with salt and pour into strainer.
Step 4
Cover and refrigerate at least 12 hours.
Step 5
Discard the whey and unmold onto a plate.
Step 6
Step 7
Other options:
Step 8
Step 9
Roasted Garlic Yogurt Cheese
Step 10
Step 11
Wrap 1 large garlic bulb in a sheet of foil and roast at 400' F. 30 minutes or until soft. Squeeze out the garlic, mash until smooth, and stir into the yogurt cheese.
Step 12
Step 13
Spiced Yogurt Cheese
Step 14
Step 15
Stir in 2 teaspoons each of ground cumin and ground coriander, 1 teaspoon garlic powder, and ¼ teaspoon freshly ground black pepper.
Step 16
Step 17
Herbed Yogurt Cheese
Step 18
Step 19
Stir in 1 teaspoon grated lemon zest and 1 cup of mixed chopped fresh herbs--dill, basil, mint, cilantro, parsley, tarragon, chives.
Tips
- Cheesecloth
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