Yogurt is a versatile ingredient.
Some cheeses require extensive ingredients, preparation and aging for the final product to finish and be ready to eat. An interesting and relatively simple alternative, yogurt cheese, is not difficult or time consuming to prepare. Because yogurt separates readily, with the liquid whey draining away from the more solid yogurt, the solid yogurt left behind is "yogurt cheese" because it resembles cream cheese. You can make yogurt cheese using any kind of plain yogurt that does not contain gelatin -- gelatin inhibits the whey separation.
Instructions
1. Place the basket coffee filter into the metal strainer to line the inside of the strainer.
2. Pour the yogurt into the coffee filter, filling it up to the top.
3. Set the strainer with the yogurt over the small bowl. Cover the yogurt in the bowl with a piece of plastic wrap.
4. Refrigerate the yogurt in the strainer for at least 8 hours and then pour off the whey that accumulated in the small bowl.
5. Scrape the yogurt cheese from the coffee filter using the spatula. Transfer the yogurt cheese to a plastic container and cover the container tightly.
6. Refrigerate the yogurt cheese for between one and two weeks.
Tags: yogurt cheese, coffee filter, Refrigerate yogurt, small bowl, solid yogurt