I got the idea to do this from traditional Labneh, but not being middle-eastern and stealing the idea, I'm just calling it yogurt cheese. Interestingly, the longer you leave it to drain the more firm it becomes until it reaches the density of cream cheese. I must try this.
1 - I've made it once, leaving it to drain overnight, to replace ricotta in another recipe I was trying for the first time, Winter Squash & Cabbage Galette. It worked wonderfully well. Very cream, more like a dip consistency. That would have been 12 hours.
For every
1 cup of yogurt
Add
1/4 tsp salt
- Mix the yogurt and salt together and place in some cheese cloth. Suspend the package from a wooden spoon over a deep bowl and allow to drain in the refrigerator, from a half day to ?? (how long until it turns into cream cheese?
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