Storage: Refrigerator
Yield: 3-4 cups (approximately) 
A lovely alternative for store bought cream cheese – we love stuffing medjool dates with yoghurt cheese, or enjoying fresh fig slices on sourdough with yoghurt cheese and honey.
4 cups Greek-style yoghurt
1 teaspoon cheese salt
Season yoghurt with salt (pinch per cup is ideal). Mix well.
Line a sieve with damp cheesecloth and secure the lined sieve over a bowl.
Pour yoghurt into sieve and draw up edges of cheesecloth and tie onto a spoon handle so the yoghurt is suspended above the bowl. Do not press.
Allow the yoghurt to drain for several hours or overnight until thickened to your liking (we like cream cheese consistency).
Mix through honey, herbs or other flavourings and keep yoghurt cheese refrigerated.
The drained liquid (whey) can be used in smoothies or for fermented vegetables – or discarded.
Enjoy yoghurt cheese and consume within a few days of making. We love serving yoghurt cheese with our favourite chutney.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer