Aging Yogurt Cheese: How Long Does It Take?

Yogurt cheese is a creamy cheese with a tangy flavour and a texture similar to cream cheese. It is made by straining yogurt through a cheesecloth to remove whey, a process that takes anywhere from four to 24 hours. The longer the yogurt is strained, the thicker the cheese will be. Once the desired consistency is reached, the cheese can be stored in an airtight container in the refrigerator for up to two weeks.

Yogurt cheese-making ingredients and equipment

Making yogurt cheese at home is a simple process that requires minimal ingredients and kitchen equipment. The basic ingredients you will need are milk and a yogurt culture. You can use homemade cultured yogurt or store-bought whole milk yogurt. Look for regular or Greek plain yogurt with at least 2% milk fat for a creamier and richer-tasting cheese. Avoid yogurt with added sugars, thickening agents, or gelatin.

If you are making your own yogurt, you will need a yogurt maker or incubator to maintain the optimal temperature for the culture. You can also purchase pre-packaged yogurt-making kits that include fermentation heater belts, straining bags, and yogurt cultures.

To make yogurt cheese, you will need a sieve, cheesecloth, and a bowl. Line the sieve with cheesecloth, spoon the yogurt into the sieve, and let it drain into the bowl for 4 to 24 hours. The longer the yogurt drains, the thicker the cheese will be. You can strain it in the refrigerator or hang it from your cabinets.

Once the yogurt cheese has reached the desired consistency, you can use it immediately or store it in the fridge. Yogurt cheese will generally last for 1 to 2 weeks in the fridge.

How long does yogurt cheese last?

Yogurt cheese is not a proper cheese, but it looks very similar to cream cheese. It is made by straining plain yogurt to remove moisture and create a rich, spreadable mixture. The longer the yogurt is strained, the less moisture it will contain, and the thicker it will be. The cheese is best used within a week of being prepared.

To make yogurt cheese, you will need a funnel or strainer, cheesecloth or coffee filters, and a cup or bowl to catch the liquid. Line the strainer or funnel with cheesecloth or a coffee filter, and spoon the yogurt into it. Cover the top with plastic wrap and transfer it to the refrigerator. Let it drain for at least 8 hours, or up to 24 hours, depending on the desired thickness.

Once the yogurt cheese is ready, remove it from the filter or cheesecloth and save the whey for other recipes if desired. Keep the yogurt cheese refrigerated and use it within a week.

Yogurt cheese can be used as a blank canvas for flavour. It can be seasoned with olive oil, fresh or dried herbs, salt, and pepper. It can be used as a spread on bread, sandwiches, or wraps, or as a dip for crudités. It can also be served as a side to spicy and heavy dishes, such as chicken wings, ribs, or curries.

For a more solid consistency, yogurt cheese can be formed into balls using greased hands and placed in a container covered with olive oil. These cheese balls can be used within a week in salads, on crackers, or anywhere cream cheese is typically used.

Yogurt cheese recipes

Yogurt cheese is a simple, delicious, and creamy cheese that can be used to top bagels and sandwiches. It can be easily made at home and is a great way to preserve yogurt. Here is a recipe for yogurt cheese, along with some variations and serving suggestions.

Ingredients:

• 32 oz of non-fat plain Greek yogurt
• 3/4 teaspoon of sea salt
• 1 tablespoon of extra virgin olive oil
• Your choice of herbs (parsley, rosemary, basil, or mint)

Equipment:

• A large fine-mesh sieve
• A bowl with high sides (ensure the bottom of the sieve sits high above the bowl)
• Two sheets of parchment paper
• Cheesecloth or a clean white tea towel
• A large can

Method:

Place the sieve into the bowl and line it with cheesecloth or a clean tea towel. Next, spoon the entire container of yogurt into the lined sieve. Cover the yogurt with the sides of the cheesecloth or tea towel and place a large can on top to help press out the whey. Place the setup in the fridge for about three to four days.

After this time, remove the cheese from the refrigerator, discard the whey, and unwrap the cheese. Place the cheese in a medium bowl and add the salt and olive oil, blending well with a rubber spatula.

Take half of the cheese and place it on a sheet of parchment paper. Bring one side of the paper over the cheese and use your hands to form a log. Roll it up in the paper and then roll the log on the counter to shape it. Repeat with the other half of the cheese.

The cheese logs can be served immediately or refrigerated for later. To serve, drizzle the cheese with olive oil and sprinkle with fresh herbs. It can be enjoyed with flatbread crackers and assorted vegetables.

Variations and Serving Suggestions:

Yogurt cheese can be flavoured with various ingredients such as honey, nuts, pepper, garlic, or a variety of fresh herbs. It can also be used as a base for roasted Mediterranean vegetables or stuffed into campari tomatoes. Additionally, it can be rolled in herbs or nuts to create a decorative and tasty addition to salads.

For a simple dip, spread the yogurt cheese on a plate and drizzle with olive oil, oregano, fresh lemon zest, or roasted garlic bits. It can also be used as a substitute for cream cheese in recipes, such as cheesecakes or stuffed jalapeños, although cooking with this cheese may require some experimentation as it can become firmer when heated.

Yogurt cheese is a versatile and tasty addition to any meal and can be easily customised to your preference. Enjoy experimenting with different flavours and serving options!

The process of making yogurt cheese

Making yogurt cheese at home is a simple process that requires minimal ingredients and effort. You can create a tangy, spreadable cheese with a single ingredient and a few very basic pieces of kitchen equipment.

Firstly, you will need to gather your ingredients and equipment. For the former, you will need plain yogurt or plain Greek yogurt. It is important to use natural yogurt with no additives, thickeners, or artificial sweeteners. The yogurt should contain only milk and/or cream and live active cultures. For equipment, you will need a funnel or strainer, cheesecloth or coffee filters, and a cup or bowl to catch the liquid.

Once you have your ingredients and equipment, you can begin the process of making yogurt cheese. Line your strainer or funnel with cheesecloth or a single coffee filter and place it over your bowl. 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. Allow the yogurt to drain for at least 4 hours, and up to 24 hours. The longer you leave it to drain, the thicker your yogurt cheese will be.

After the desired amount of time has passed, remove the yogurt cheese from the filter or cheesecloth. You can save the whey for use in other recipes, such as baking, bread-making, or making stock for soups or stews. Transfer the yogurt cheese to a container and store it in the refrigerator. It is best used within one week.

Yogurt cheese is a versatile ingredient that can be used in both sweet and savoury dishes. You can season it with olive oil, fresh or dried herbs, salt, and pepper, or mix it with honey, grated orange zest, and cinnamon for a sweet version. It can be used as a spread on bread, sandwiches, or wraps, or as a dip for crudités or pita bread. It can also be formed into cheese balls and stored in olive oil, or used in place of cream cheese in cheesecakes.

Yogurt cheese storage

Yogurt cheese is a versatile and delicious food with a long shelf life. Here are some tips to ensure your yogurt cheese stays fresh and safe to consume:

Storing Yogurt Cheese

Yogurt cheese should be stored in the refrigerator, ideally in its original sealed container. If you have made yogurt cheese at home, a sealed glass jar or airtight container is best for storage. The refrigerator temperature should be set to 40°F (4°C) or colder. The ideal location in your refrigerator is towards the back, away from the door, as this is the coldest area.

Yogurt cheese will typically last between seven to 14 days in the refrigerator. It is important not to leave yogurt cheese at room temperature for more than two hours, as this can cause spoilage.

Signs of Spoilage

Always check your yogurt cheese for any signs of spoilage before consuming it. If you notice any mould, even if it is just a spot on the lid, discard the entire container. Mould on the lid indicates that harmful bacteria may be present in the cheese.

Freezing Yogurt Cheese

Freezing is an option if you wish to extend the shelf life of your yogurt cheese. Frozen yogurt cheese can be stored for up to three months. To freeze, scoop the cheese into equal-sized portions and place them on a baking sheet lined with baking paper. Freeze overnight, then transfer the portions to individual airtight bags or containers and return them to the freezer.

Defrosting Yogurt Cheese

Defrost frozen yogurt cheese in the refrigerator or by placing the container in a bowl of water. Once defrosted, consume the cheese within a few days. Freezing and defrosting may alter the texture and taste of the cheese, but it will remain safe to eat and will not lose any nutritional value.

Food Safety

To ensure food safety, always check the manufacturer's sell-by date. Yogurt cheese is usually safe to consume up to seven days after this date if it has been stored correctly. Additionally, practice good hygiene when handling yogurt cheese. Use clean utensils, and do not leave the cheese at room temperature for extended periods.

By following these simple storage guidelines, you can ensure your yogurt cheese remains fresh and safe to enjoy as part of a meal or snack!

Frequently asked questions