02 Jun '11, 6pm

#HowTo make yogurt or kefir cheese

#HowTo make yogurt or kefir cheese

Wrap your homemade yogurt in cheesecloth or a coffee filter. Using the strainer or extra cheesecloth (with rubber band or twine if needed), suspend this package above the container. Make sure it has room to drip. Put this in the refrigerator, an unused oven, or anywhere else it will fit and be relatively undisturbed. Leave and allow it to drain for 24 to 48 hours. Your main goal here is to strain out the water (whey) from the yogurt or kefir, leaving a solid mass that can be used like cheese. This recipe makes a nutritious, low-fat cheese. Be aware that your yogurt or kefir will continue to ferment during this time, so if you want a milder version, then you might want to put the cheese into the refrigerator as it drains. (This will slow down the fermentation.) Use the finished product as you would use cream cheese or sour cream. And don’t forget the whey: this liquid bypro...

Full article: http://www.chelseagreen.com/content/how-to-making-yogurt-...

Tweets