homemade cheese made from yogurt—no cooking required, and it’s both inexpensive and delicious!

 

Ingredients:

• 1 liter (or 4 cups) plain yogurt (preferably full-fat or Greek yogurt for a creamier cheese)
• 1/2 tsp salt (optional, adjust to taste)
• Cheesecloth or a clean kitchen towel
• Strainer
• Bowl

Instructions:

1. Prepare the Strainer:
   Line a fine-mesh strainer with several layers of cheesecloth (or a clean kitchen towel). Place the strainer over a deep bowl to catch the whey that will drain from the yogurt.
2. Add Yogurt to the Strainer:
   Spoon the yogurt into the cheesecloth-lined strainer. If you want salted cheese, stir the salt into the yogurt before pouring it in.
3. Drain the Yogurt:
   Gather the edges of the cheesecloth, bringing them together to form a bundle. Twist it gently to squeeze out some of the excess whey. Leave the bundle in the strainer, and refrigerate everything for about 6–24 hours, depending on how firm you want the cheese. The longer you leave it, the firmer it becomes.
4. Check the Cheese:
   After the desired amount of time, check the yogurt cheese. It should be thick and creamy, similar to cream cheese or a firmer texture if left longer. If it’s reached the consistency you like, remove it from the cheesecloth.
5. Shape the Cheese:
   You can shape the cheese into a small round or leave it in a container. It can be stored in an airtight container for up to a week in the fridge.

Enjoy!

You can use this yogurt cheese as a spread, in salads, or as a base for dips. It’s versatile and can be flavored with herbs, garlic, or other seasonings to suit your taste!