Sometimes, I do weird things. Alright, it’s more like often but really, who’s counting (please don’t raise your hands). Whether its going to heroic lengths to save a $0.59 bunch of cilantro or buying 2 kg of plain yogurt just because I lose all of my rational decision making ability when in Costco, I am sometimes left with more than I can chew…literally. As a result, amongst my other impulse purchases I’ve had 1.5 tubs of plain yogurt staring pathetically at me every single time I open up my fridge for the past few weeks. I can only have so many smoothies before getting completely bored, and besides, I am always on the lookout to try something new.
Which brings me to…yogurt cheese! I was going to make a cake with the yogurt, but then I quickly remembered that I need a cake like I need more shoes. Wait – I DO need more shoes so I guess that was a bad analogy. Whatever – you get the point. I’ve known about yogurt cheese for years, but have never actually made it so I figured now was as good of a time as any to give it a whirl.
It’s super easy – here’s what you do:
Put a strainer over a bowl, and line it with cheesecloth:
Dump the yogurt into the bowl:
Cover and refrigerate for 12-24 hours, or until the whey has all drained from the yogurt.
Are you ready for the big reveal?
Once mixed up a bit:
Hmmm…interesting. Would you like my thoughts on this? Here they are, in no particular order:
– Yogurt cheese is supposed to have the consistency of spreadable cream cheese; mine was more like sour cream after 24 hrs of draining. Fine for a dip, but not for putting on a bagel. False advertising?
– I was surprised at how tart it was – likely because I used fat-free yogurt. I mixed some salt in and that helped some, but I will have to doctor it up more before its edible.
– This was easy but for the real estate it took up in the fridge, I would probably just buy Greek yogurt or sour cream to make a dip in the future.
Oh well! Twas a fun experiment while it lasted 🙂
What shall we try next?