YOGURT CHEESE
Provided by Alton Brown
Categories main-dish
Time 10m
Yield Approximately 1 quart
Number Of Ingredients 1
Steps:
- Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
Steps:
- Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
- Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
- Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
EASY QUICHE MADE WITH YOGURT
Make and share this Easy Quiche Made With Yogurt recipe from Food.com.
Provided by Julie3551
Categories Savory Pies
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- PLAIN:.
- Preheat oven to 350°F.
- Fill crust(s) with dry beans or marbles and bake 10 minutes.
- Combine eggs and yogurt, set aside.
- Sweat onions in butter or oil, season with salt, pepper and nutmeg.
- Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top.
- Bake in 350°F oven for 40 minutes.
- Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze.
- To finish, bring to room temperature and finish baking at 350°F for 10 minutes.
- Serve lukewarm/room temperature.
- FANCY:.
- Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want, Bear in mind though, the additions increase the amount of the filling. You may need more crusts!
Nutrition Facts : Calories 485, Fat 35.8, SaturatedFat 17, Cholesterol 277.2, Sodium 500.9, Carbohydrate 18.2, Fiber 0.5, Sugar 5.7, Protein 22.1
YOGURT CHEESE
A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients.
Provided by LISAMONIQUE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P2DT5m
Yield 16
Number Of Ingredients 4
Steps:
- Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
- Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
- Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 29 calories, Carbohydrate 2.4 g, Cholesterol 6 mg, Fat 1.5 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 93.9 mg, Sugar 2.1 g
EASY YOGURT CHEESE
Once you've discovered how easy it is to make this tangy cheese, you'll find many ways to use it -- on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/4 cups
Number Of Ingredients 5
Steps:
- Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.
- Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.
- Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in salt. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container. Pour off any liquid that may have accumulated.
- WITH GARLIC AND CHIVE: cook garlic clove in boiling water for 1 minute; remove garlic, and chop finely. Stir garlic and fresh chives into Yogurt Cheese.
- WITH BLACK PEPPER: Stir ground pepper into Yogurt Cheese.
YOGURT CHEESE
Provided by Alton Brown
Categories main-dish
Time 10m
Yield Approximately 1 quart
Number Of Ingredients 1
Steps:
- Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.
HOMEMADE YOGURT CHEESE
Did you know that you can turn any yogurt, plain or flavored, into spreadable cream cheese? All you need is a funnel and a filter. Here's how.
Provided by Catherine McCord
Categories Lunch Breakfast Brunch Ingredient
Time 8h5m
Number Of Ingredients 1
Steps:
- Enjoy.
Nutrition Facts : Calories 29 kcal, Carbohydrate 3 g, Cholesterol 3 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 32 mg, Sugar 3 g, Fat 1 g, ServingSize 1/3 to 1/2 cup (5 servings), UnsaturatedFat 0 g
HERBED YOGURT CHEESE
Provided by Jacques Pepin
Categories pizza and calzones, appetizer
Time 8h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
- Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
- Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
- Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 6 grams
YOGURT CHEESE (LABNEH)
This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.
Provided by evelynathens
Categories African
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a large bowl stir the salt into the yoghurt.
- Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
- Pull corners up and tie tightly.
- Suspend from a stationary object over a bowl (to catch liquid).
- Let this hang overnight or about 12 hours.
- When well drained it will be the consistency of cottage cheese.
- Remove from the cloth.
- Store covered in the refrigerator until needed.
- You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
- Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
- To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
- Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
- Chill until firm.
- This will take several hours.
- After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
- Seal the jar and store at room temperature.
- The labneh will keep this way for several months but you will have eaten them all up long before that!
- Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.
Nutrition Facts : Sodium 2325.5
YOGURT CHEESE
Provided by Molly O'Neill
Categories condiments
Time 5m
Yield Two and a quarter cups
Number Of Ingredients 1
Steps:
- Put the yogurt in a strainer lined with a coffee filter or cheesecloth and let it drain in the refrigerator overnight.
- The yogurt cheese can be stored in the refrigerator in a closed container for up to 3 days. Serve on toast points with fresh mint. The cheese can be used as a base for myriad dips (see recipes below) or salad dressings, and can replace sour cream or cream cheese in most recipes. (Nonfat yogurt can be used, but the resulting yogurt cheese is chalkier and less acidic.)
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 17 grams
YOGURT CHEESE
You can use this versatile cheese in many different ways.I will post a boursin cheese recipe to use this with. Cook Time is just the wait time in the refrigerator.
Provided by Lorrie in Montreal
Categories Low Cholesterol
Time 5m
Yield 2 cups
Number Of Ingredients 1
Steps:
- Line a sieve with a coffee filter or cheesecloth.
- Suspend the sieve over a deep bowl.
- Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
- When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
- Discard the liquid in the bowl and refrigerate the yogurt cheese.
- Use within 1 week, discarding any accumulated liquid before using.
MEDITERRANEAN YOGURT CHEESE
You can marinate this cheese in olive oil with herbs like oregano, thyme, or rosemary. Serve it as an appetizer with crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 1
Steps:
- Place 2 layers of cheesecloth in a fine-mesh sieve over a large measuring cup or bowl. Add Greek yogurt and loosely cover with plastic wrap. Top with a plate that is at least 1 inch smaller than the inside rim of sieve and weight with a heavy can. Refrigerate 48 hours. Roll into balls (1 tablespoon each).
Nutrition Facts : Calories 28 g, Fat 1 g, Protein 4 g
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