Yogurt Cheese

I remember rolling my eyes the first time I found a recipe for “yogurt cheese”.

But, curiosity got the best of me and I thought I should try it out.

To my surprise, it turned out to be extremely simple to make; and a great-tasting, cost-effective alternative to cream cheese.

Cost Savings = 50%

A 32oz. container of yogurt is $2.00 or less from the store. Or make your own for pennies.

This will make 16oz. of yogurt cheese {and 16oz. of whey.}

From the store, 16 ounces {2 packages} of cream cheese would easily cost more than $4.00.

Nutritional Facts:

Yogurt cheese is low in calories, sodium, and cholesterol. And because the whey has been removed, it has a higher concentration of calcium than many other dairy products.

Also, if you make it with homemade yogurt, it doesn’t contain all the preservatives of store bought cream cheese.

Here’s how to make your own yogurt cheese:

Ingredients and Supplies

• 1 quart of your favorite yogurt (store bought or homemade) but make sure it dost NOT contain Gelatin

• Strainer and large bowl

• Coffee filters or cheese cloth

• Plastic wrap

Directions:

• Line a strainer with a coffee filter or 2 layers of cheese cloth

• Place the strainer over a bowl – making sure there is plenty of room for the whey to drain

• Scoop yogurt into the strainer.

• Cover with plastic wrap and refrigerate for 8-12 hours, pouring off excess whey as necessary. {The longer you let it drain, the more it will be like cream cheese}

That’s it, your yogurt cheese is finished!

You can eat it “as is” or add herbs, fruits, or other flavorings to make your favorite cream cheese spreads. It severs as a healthier cream cheese substitute in most of your favorite recipes.

A few more uses your yogurt cheese:

• Spiced Yogurt Cheese Balls — CountryLiving.com

• Raspberry Yogurt Cheese — RealSimple.com

• Cranberry Speckled White Chocolate Cheesecake — MyRecipes.com

• Walnut Yogurt Dip — MyRecipes.com