Greek Yogurt Cheese (makes approx. 12 oz. of cheese) *This cheese would also be great with the addition of lavender or herbs such as thyme, dill or oregano.
1 regular sized (32 oz.) container of Greek Yogurt + 1 lemon (to be zested and then squeezed) + Kosher salt Cheesecloth (cut into 3-4 18-20” pieces) + Kitchen twine Tall prep container.
- Pour the container of Greek yogurt into a medium sized bowl. Mix into the yogurt the zest and juice of one lemon.
-Add salt to taste. 2-3 tablespoons should do.
-Line a second bowl with the cheesecloth, being careful to leave the sides hanging out over the side.
- Ladle the cheese mixture into the cheesecloth-lined bowl. Bring the tops of the cheesecloth together, creating a semi-tight sack or “purse”. You will notice clear liquid dripping from the sack already. The cheese making process has begun! Though this is a very exciting step, be sure not to get too eager to remove moisture from the yogurt and squeeze the purse too tightly. Otherwise you’ll see yogurt oozing out through the cheesecloth, not just liquid. Tie the top of the purse off with kitchen twine.
-Wrap the loose portion of the purse (use twine if you need to) to the neck of a wooden kitchen spoon or ladle. Set the spoon across the top of your prep container (or, if your prep container is too shallow—set it between two tall containers and let the moisture fall into a short bowl). Make sure that the bottom of the cheesecloth purse doesn’t touch the bottom of the container!
-Keep in refrigerator for at least 24 hours. The cheese will feel firm, like a goat cheese when it is done. Remove from cheesecloth. Serve!
(via Food Woolf: Say Cheese)
