MissPrissy
Chillin' with the herd
- Joined
- Jul 9, 2008
- Messages
- 40
- Reaction score
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- Points
- 27
The first cheese is a very easy cheese. If you have made the yogurt you are already halfway there.
This cheese is soft and can be used to spread on bagels (much like cream cheese) or your favorite crackers. We have had it on panetini and bagel chips.
1 quart of fresh made plain yogurt
cheese salt
your favorite herbs or a little tapenade - light on the garlic so as not to be bitter
Bring the yogurt up to room temperature which is about 72 degrees F. You can do this by setting the qt on the counter and leaving it for several hours.
Line a colander with butter muslin and pour in the yogurt. Tie up the corners and hang the yogurt bag until the bag has stopped dripping which could take anywhere from 12 - 24 hours. (I do not know why it might sometimes take longer than other times.)
The cheese consistancy should be about like cream cheese. Remove it from the bag. If you like add a little cheese salt to taste. Add your herbs or olive mixture, etc. Mix well until creamy. Store in the refrigerator in an air tight container. This will keep about 2 weeks.
If you have ever used the flavored cream cheeses from the grocery and like those take some of the herb combinations and try them for yourself. Remember less is more in the beginning and season slowly - garlic and chive, olive spread etc.
This cheese is soft and can be used to spread on bagels (much like cream cheese) or your favorite crackers. We have had it on panetini and bagel chips.
1 quart of fresh made plain yogurt
cheese salt
your favorite herbs or a little tapenade - light on the garlic so as not to be bitter
Bring the yogurt up to room temperature which is about 72 degrees F. You can do this by setting the qt on the counter and leaving it for several hours.
Line a colander with butter muslin and pour in the yogurt. Tie up the corners and hang the yogurt bag until the bag has stopped dripping which could take anywhere from 12 - 24 hours. (I do not know why it might sometimes take longer than other times.)
The cheese consistancy should be about like cream cheese. Remove it from the bag. If you like add a little cheese salt to taste. Add your herbs or olive mixture, etc. Mix well until creamy. Store in the refrigerator in an air tight container. This will keep about 2 weeks.
If you have ever used the flavored cream cheeses from the grocery and like those take some of the herb combinations and try them for yourself. Remember less is more in the beginning and season slowly - garlic and chive, olive spread etc.