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Yogurt Cheese

January 12, 2017


Lots of ferments for lunch......kimchi, kombucha, olives and yogurt cheese. All homemade with love to keep us healthy.


Yogurt cheese is easy to make and very good for you!


To make yogurt cheese:


Strain yogurt by placing a piece of cheesecloth over a fine-mesh strainer; put that on top of a bowl to catch the whey. Pour yogurt into cheesecloth and place in fridge overnight.


In the morning the whey will have separated (in the bowl) from the cheese. Scoop yogurt cheese into a separate container and season. I like to add sea salt, lemon rind, lemon thyme and pepper.


For sweet yogurt cheese add vanilla and your choice of sweetener. You can use it as you would cream. We top berries with it.


Keep the whey to create lacto-fermented vegetables, kimchi, sauerkraut, etc.


Enjoy - N x

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