Bushra Griffith
Yogurt cheese is a versatile ingredient that can be used in a variety of dishes, from salads and dips to pizzas and bagels. It is made by straining plain yogurt to remove moisture and create a rich, spreadable mixture. Despite its name, yogurt cheese is not a true cheese, but it resembles cream cheese in texture and can be used as a substitute. The process of making yogurt cheese is simple and requires minimal ingredients and effort. However, one important question arises: does yogurt cheese melt?
| Characteristics | Values |
|---|---|
| Melting | Yogurt cheese starts melting as soon as you touch it. |
| Making | Yogurt cheese is made by straining plain yogurt until moisture removal yields a rich and spreadable mixture. |
| Ingredients | Yogurt, a strainer, cheesecloth, and a bowl. |
| Time | It takes 8-24 hours to make yogurt cheese. |
| Taste | Yogurt cheese is tangy and creamy. |
| Use | Yogurt cheese is used in salads, dips, smoothies, pizzas, bagels, crackers, flatbreads, and sandwiches. |
| Freezing | Freezing yogurt cheese is not recommended as it changes the texture and makes it grainy. |
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What You'll Learn
Yogurt cheese is not a proper cheese
Despite its name, yogurt cheese is not a proper cheese. It is made by straining plain yogurt until the moisture removal yields a rich and spreadable mixture, similar to some types of cheese. Usually made out of plain yogurt or plain Greek yogurt, yogurt cheese is a great ingredient in the kitchen, as it can be used in lieu of fresh cheese in salads, dips, smoothies, and pizzas, or spread on bagels, crackers, or flatbreads. The process is simple and only requires one ingredient and some time. Similar recipes are very popular in the Middle East, India, and Europe. Mixtures such as labneh follow similar methods and are used as a side to savory and spicy foods to counterbalance the flavors and add a touch of freshness to the overall dish.
While yogurt cheese may look and behave like cream cheese, it is not a true cheese in the traditional sense. It is a simple and versatile ingredient that can be used in a variety of dishes, but it does not undergo the same coagulation and draining processes as traditional cheese.
It is worth noting that some cultured dairy products, like labneh, are drained and thickened to a spreadable, cream-cheese consistency and are then called "yogurt cheese". Labneh, for example, is a Middle Eastern cheese made with yogurt, salt, and lemon juice. However, these products are still not considered traditional cheese by the common definition.
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Yogurt cheese can be made at home
Yogurt cheese is not a proper cheese but a product of straining plain yogurt until moisture removal yields a rich and spreadable mixture, similar to some types of cheese. It is a great ingredient in the kitchen and can be used in lieu of fresh cheese in salads, dips, smoothies, and pizzas, or spread on bagels, crackers, or flatbreads. It is very simple to make at home and requires minimal ingredients and effort.
To make yogurt cheese, you need a funnel or strainer, cheesecloth or coffee filters, and a cup or bowl over which you can position the strainer. Line a strainer or funnel with a double layer of cheesecloth or a single coffee filter and place it over a bowl that will catch the liquid. Then, spoon the yogurt into the filter or cheesecloth. Cover the top of the funnel or strainer with plastic wrap and transfer everything to the refrigerator. Let it drain for at least 4 hours, and up to 24 hours. The longer you wait, the less moisture it will have and the thicker it will be.
Once the yogurt cheese has reached the desired texture, remove it from the filter or cheesecloth and save the whey for other recipes if you'd like. You can add any and all flavors you'd like to create any number of dips and spreads. For example, you can mix the yogurt cheese with olive oil, fresh or dried herbs, and salt to make a dip for crudités. You can also use yogurt cheese as you would on bread, sandwiches, or wraps.
Yogurt cheese can be stored in a covered container in the refrigerator for up to 2 weeks.
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Yogurt cheese is a blank canvas for flavour
Once you have made your yogurt cheese, the flavour combinations are endless. You can use it as a spread on bagels, crackers, or flatbreads, or as a dip for crudites. For a simple dip, season the yogurt cheese with olive oil, fresh or dried herbs, and salt. Alternatively, you can use it as a side to spicy and heavy foods, such as chicken wings, ribs, or curries. A drizzle of olive oil and a sprinkle of salt and pepper are all you need to accompany it.
If you give the cheese additional time, it will firm up and you can roll tablespoons of it with greased hands to make cheese balls. Coat these in olive oil and use them in salads, on crackers, or anywhere you would use cream cheese. For a beautiful appetizer, mix the yogurt cheese with salt, pepper, lemon zest, olive oil, and pistachios, and serve with fresh bread.
For a sweet version, mix in honey, agave, or maple syrup, and top with fresh fruit and chopped walnuts or almonds. You can even make ice pops with this mixture. Yogurt cheese is also a great ingredient to cook with. For example, one person suggests sprinkling it on an omelette and heating it just long enough for the cheese to warm through.
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Yogurt cheese can be frozen
Yogurt cheese, a tangy and creamy product, can be successfully frozen for extended storage. Freezing yogurt cheese is a great way to preserve this dairy product, especially if you have a large batch or want to ensure it lasts beyond its typical refrigerator lifespan. The process is straightforward and can be done in a few simple steps. Here's a guide to successfully freezing and thawing yogurt cheese:
Freezing Yogurt Cheese:
Start with fresh, high-quality yogurt cheese that has been properly strained and prepared. Line a freezer-safe container or tray with parchment or wax paper. You can use ice cube trays, small containers, or larger trays depending on your preferred portion sizes. Spread the yogurt cheese evenly in the container, leaving a little space at the top to allow for expansion during freezing. Cover the container tightly with plastic wrap, ensuring the yogurt cheese is well protected from air exposure. Label the container with the date and contents. Place the container in the freezer, ensuring it is set to 0 degrees Fahrenheit or lower.
Thawing and Using Frozen Yogurt Cheese:
When you're ready to use your frozen yogurt cheese, simply remove it from the freezer and thaw it in the refrigerator. Place the container of frozen yogurt cheese in the fridge and allow it to thaw slowly overnight or for several hours. The time needed will depend on the portion size. Once thawed, give the yogurt cheese a stir to ensure a smooth and creamy consistency. If any liquid has separated, simply mix it back in. Use the thawed yogurt cheese as you normally would, in dips, spreads, or as a replacement for cream cheese or sour cream in recipes.
It's important to note that the texture of frozen and thawed yogurt cheese may be slightly different from fresh yogurt cheese. It might be a bit softer, but it will still retain its tangy flavor and creamy mouthfeel. Frozen yogurt cheese is best used within a few months for optimal quality, but it will remain safe to consume indefinitely if kept frozen. Now you can enjoy the convenience of having yogurt cheese readily available, knowing it can be successfully frozen for future use!
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Yogurt cheese can be used in cooking
Yogurt cheese is a versatile ingredient that can be used in cooking and as a substitute for fresh cheese in various dishes. It is made by straining plain yogurt to remove moisture, resulting in a rich and spreadable mixture similar to cream cheese. Despite its name, yogurt cheese is not a true cheese, but its simplicity and adaptability make it a valuable component in the kitchen.
Yogurt cheese can be easily made at home with minimal ingredients and effort, requiring only yogurt and basic kitchen equipment like a strainer, cheesecloth, and a bowl. The process involves straining the yogurt to remove moisture, which can be adjusted to achieve the desired texture. The longer the straining time, the thicker the yogurt cheese becomes. This versatility allows cooks to customize the cheese according to their specific needs and preferences.
In cooking, yogurt cheese can be used in a variety of ways. It is an excellent substitute for fresh cheese in salads, dips, and pizzas, adding a creamy texture and a tangy flavour. It can also be used as a spread on bagels, crackers, or flatbreads, providing a similar mouthfeel to cream cheese or goat cheese. Yogurt cheese serves as a blank canvas for flavour experimentation, allowing cooks to add herbs, spices, or other ingredients to create unique and personalized dishes.
Additionally, yogurt cheese can be utilized as a side dish to balance spicy and heavy foods. When paired with dishes like chicken wings, ribs, or curries, a drizzle of olive oil and a sprinkle of salt and pepper can enhance the overall flavour profile. For a more indulgent option, yogurt cheese can be formed into cheese balls and coated with olive oil, adding a luxurious touch to any appetizer spread.
The versatility of yogurt cheese extends beyond savoury applications. It can be sweetened with honey, agave, or maple syrup, and combined with fresh fruit and nuts to create a delightful dessert or light treat. This adaptability showcases the ingredient's ability to transform simple yogurt into a versatile component in both sweet and savoury dishes, making it a valuable asset in any kitchen.
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Frequently asked questions
Yogurt cheese is a creamy, tangy, spreadable cheese made by straining yogurt through a cheesecloth to remove moisture. It is a blank canvas for flavor and can be used in lieu of fresh cheese in salads, dips, smoothies, and pizzas, or spread on bagels, crackers, or flatbreads.
Yogurt cheese does not melt in the same way that other cheeses do. If the yogurt has not fully cultured, it may have a lot of liquid in it and will not hold its shape. However, if the yogurt has been properly strained, it will have a thick, creamy consistency that will not melt when touched or heated.
To make yogurt cheese, you need yogurt, a strainer or funnel, cheesecloth or coffee filters, and a bowl. Line the strainer or funnel with cheesecloth or a coffee filter and place it over the bowl. Spoon the yogurt into the lined strainer or funnel, cover it with plastic wrap, and transfer it to the refrigerator. Allow the yogurt to drain for at least 4 hours or up to 24 hours, depending on the desired texture.
It is recommended to use plain, natural yogurt with no additives when making yogurt cheese. Full-fat or Greek yogurt with a higher milk-fat percentage will result in a creamier and richer-tasting cheese. Avoid using non-fat or low-fat yogurt, as they tend to have a shorter shelf life and may have added thickeners or sugars.
It is not recommended to freeze yogurt cheese, as the texture will change and become grainy. Yogurt cheese is best stored in the refrigerator and consumed within one to two weeks.
