2 cups Yoghurt
2 tsp salt
Add salt to your yoghurt and stir.
Line a strainer with a double layer of cheesecloth or a clean teatowel.
Pour the yoghurt into the cheesecloth (or teatowel) and gently wrap, place the strainer onto a dih to drain into and leave on a bench for 1-2 days (depending on temp) then place in fridge to continue to drain.
The cheese is ready to eat in a week...add whatever flavours you like (I like chives) or you can roll in sesame seeds or nuts. I serve this beautiful cheese with a little sweet chilli sauce and crackers.
Simple huh!
I was just going to make some of this today as I made a fresh batch of yogurt this past weekend. I have not added the salt before the draining process. I will try that today. Thanks for the tip. Hope you are having a great day. Love that header picture....not exactly daffodil time around here. ;)
ReplyDeleteThanks for the information on making the cheese. It sounds like something we'd really enjoy.
ReplyDelete