How to Make Yogurt Cheese
- Line a colander with a coffee filter or two, or however many it takes to cover the bottom and part-way up the sides. Three should be plenty! No need to double-layer it.
- Spoon the yogurt into the lined colander. Cover lightly, and set it in a pan that is deep enough so that the whey that drips will not touch the bottom of the colander.
- Place in the refrigerator, and allow to drip overnight. The longer you allow it to drip, the firmer your cheese will be. Allow to drain 8 - 12 hours for dips; 14+ hours for a cream cheese consistency.
-Store/refrigerate in a covered container.
-One ounce of yogurt makes 1/2-ounce of yogurt cheese (so this recipe should make close to 6 oz., if you use two 6 oz. tubs).
-Use in place of sour cream or cream cheese in your baking!
- If you've ever eaten "quark" in Europe [Germany], this is "almost" a good substitute for it, with honey, or fruit, or granola stirred into it.