Homemade Healthy Cream Cheese
Recipe from the April 2012 Newsletter
Serves 12
This is a great alternative to cream cheese, it's also known as Yogurt Cheese. It looks, tastes, and behaves just like cream cheese! The only thing it doesn't do is melt, so don't use it in a hot food recipe. This is great to put on your bagels, and you will feel healthier too!
Ingredients:
- 1 quart plain yogurt
- a large cheesecloth
Directions:
1. Line a colander with your cheesecloth.
2. Place a large bowl or measuring cup (at least 4 cups) under the colander, if you would like to collect the whey that comes from the yogurt. (Whey can be used in smoothies to add a little more protein.)
3. Pour yogurt into the cheesecloth.
4. Wait about 1 hour, the whey will start to drip out of the cloth, leaving your yogurt cheese in the cloth.
5. After about an hour, hang the towel so that gravity can help get all of the whey out of your yogurt cheese. I suggest hanging it from a cupboard handle.
6. After about 4 hours, or whenever it stops dripping, transfer yogurt cheese to a clean container and seal tight. Store in fridge.
7. Yogurt cheese lasts about 1-4 weeks.
Yield: 1 Cup
April 2012 NewsletterBe sure to check the Cook'n Recipe Archive for more recipes.
