I will admit, the first time I heard the term “yogurt cheese”, I wasn’t exactly intrigued. Not repulsed either, but it elicited more of an “Eww!” from my senses than an “Ooo!”
It took a good five or six exposures for me to regard it with any kind of interest.
When it occurred to me – finally – that it was similar to cream cheese – THAT was when it started to sound tempting.
That and the fact that I am currently on a self-proclaimed health kick – here, anyway – on Home is Where The Cookies Are.
On my couch at 9 PM as I devour a quarter bag of evil Doritos – not so much.
And probably not as I sample thirty-two bites of rice pudding. . . .
But in the earlier hours of the day, when I still maintain a modicum of self-control and composure, yogurt cheese is a good thing.
Especially herb-packed Greek yogurt cheese.
On some Triscuits.
Triscuits are healthy, you know.
I read it.
They are one of the only whole wheat crackers that can stand up to the advertising they’ve portrayed as a healthy, whole grain snack.
So herb and veggie packed Greek yogurt cheese with Triscuits. Lunch, snack or
guilty healthy indulgence?
Take your pick.
This really is more of a how-to, DIY type deal.
Yogurt cheese is one of those things that doesn’t really require a recipe once you have the drainage part down.
You can make it with plain yogurt or flavored yogurt.
You can go with traditional yogurt or Greek yogurt.
You can make it sweet or salty.
Totally up to you and your cravings.
Slather it on crackers, a bagel, toast. . . .
Whatever you’d normally do with cream cheese? Do it with yogurt cheese.
So here you go:
Desired amount of yogurt (I used one 6 ounce container of plain, Greek yogurt)
Add-ins (such as herbs, veggies, spices, honey, cinnamon, fruit, cocoa, etc. I used carrots, scallion, parsley, garlic powder, coarse salt and fresh ground black pepper.)
In a fine mesh strainer lined with paper towels, add yogurt. Press yogurt in a thin layer (about 1/8 – 1/4 inch) around the paper towel. Let sit for at least 15 minutes. The liquid of the yogurt will seep into the paper towels. When the first round of paper towels is soaked, check the consistency and determine whether or not you are satisfied with the texture. If you’d like it drier, repeat the same process again. Meanwhile, prepare your add-ins. When the yogurt cheese is finished draining, thoroughly mix in your add-ins with a fork. Store and refrigerate as you would cream cheese.
*If you’d like to rush the process, you can “sandwich” the yogurt between layers of 3 or 4 paper towels on top and 3 or 4 on the bottom, then gently press the yogurt with your hands to extract some of the liquid. Repeat with new paper towels once the first round is soaked. If you still would like to take more liquid out, repeat with a third round of paper towels and use a rolling-pin to gently roll the liquid out of the yogurt. Just repeat until you’ve reached your desired consistency.
** A third, but most time consuming method is to place a fine sieve over a bowl and line the sieve with layers of cheese cloth. Add the yogurt to the lined sieve and keep it in the fridge over night. This will also drain the liquid. It just takes much longer.
Source: First spotted, then adapted from, Moosewood Restaurant Cooks at Home.