Yogurt Cheese is pretty awesome. But, if you’ve been reading my blog..uh..at all.. you know that I love anything to do with yogurt. And cheese.
Yogurt cheese isn’t really cheese at all. It’s actually just yogurt that’s been strained to the point that it’s a thick, soft cheese consistency. I would compare the consistency to similar to a goat cheese. It’s softer than store bought cream cheese.
The best part about this yogurt cheese is that it’s made with soy yogurt. < So no hard feelings on the dairy-hating stomachs of the world! But…if eating dairy is your thing, regular yogurt would probably yield the same results.
If you’ve never made homemade yogurt before it is SO easy. You can read all about it here.
And then…once you’ve made a batch of yogurt…you’re ready to graduate on to yogurt cheese. Don’t worry. It’s simple.
I even made you a video to show you all about it! 🙂
Now, you’re a pro!
- Roughly 1 pint of homemade soy yogurt
- A strainer, bowl and thin dish cloth
- After making yogurt (link in the blog post on how to make homemade yogurt), layer a bowl with a strainer on top. Add the dish cloth on top of that.
- Pour the yogurt into the dish cloth and let strain in the fridge for at least 5 hours, overnight preferred
- Remove the yogurt cheese from the cloth and put in an airtight container for storage
- Instead of a dish cloth you can use cheese cloth, paper towels or coffee filters
- I don't love the flavor of the yogurt cheese by itself, but love to add spices to it, or put it on toast with jelly/jam or use it as a condiment on bread.
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