Homemade Greek Yogurt and Cream Cheese!
Now that you've mastered the "homemade yogurt" thing, you are ready to turn that into Greek Yogurt and/or Cream Cheese! Well, technically, "Yogurt Cheese" but basically the same thing. Remember to SAVE THE WHEY (the liquid that drains of the yogurt)! Pour it into a jar or container and refrigerate for up to 3 months in the fridge. There are all kinds of things to do with they whey!
Homemade Greek Yogurt
Line a colander with a dish towel (that's what I use) or double cheese cloth. Set the colander over a bowl.
Pour some plain yogurt into the lined colander. Set in fridge and let drain 3-4 hours or on the counter for 1-2 hours (then refrigerate the yogurt).
The next morning, you should have Greek Yogurt! Nice and thick! If it's still a little too thin for your taste, change out the cheesecloth, drain the bowl, and let it the yogurt drain a little longer.
Homemade Cream Cheese
Line your colander with a dish towel and put over a bowl. Spoon your Greek yogurt into the towel and fold the towel over on top. Let drain in the fridge overnight.
The next morning, you will have cream cheese! Flavor it however you want! Sugar and fruit or chives and spices. Yum!
Homemade Greek Yogurt
Line a colander with a dish towel (that's what I use) or double cheese cloth. Set the colander over a bowl.
Pour some plain yogurt into the lined colander. Set in fridge and let drain 3-4 hours or on the counter for 1-2 hours (then refrigerate the yogurt).
Homemade Cream Cheese
Line your colander with a dish towel and put over a bowl. Spoon your Greek yogurt into the towel and fold the towel over on top. Let drain in the fridge overnight.
The next morning, you will have cream cheese! Flavor it however you want! Sugar and fruit or chives and spices. Yum!
Comments
And what do you do with all the whey? It's one of the most nutritious things on earth (the whey proteins are), so it'd be nice if you could re-use it in something... Any ideas?
- Ptite