Randy Chandler
Yogurt and cheese are both dairy products, but they are made from different ingredients and have distinct production processes. Yogurt is typically made from milk and live active cultures, while cheese is produced by curdling milk, often with the addition of rennet or microbial transglutaminase. Yogurt has a creamy texture and a tangy taste, and it can be made from various types of milk, including cow, goat, or sheep milk. On the other hand, cheese can be made from yogurt through a straining process that removes moisture, resulting in a spreadable mixture similar to cream cheese. This yogurt cheese, also known as labneh in the Middle East, is a versatile ingredient used in dips, spreads, and salads.
| Characteristics | Values |
|---|---|
| What is it made from? | Yogurt |
| How is it made? | Straining plain yogurt until moisture removal yields a rich and spreadable mixture |
| What is it similar to? | Cream cheese |
| What can it be used for? | Salads, dips, smoothies, pizzas, bagels, crackers, flatbreads, etc. |
| What type of yogurt is best? | Full-fat yogurt, such as Greek yogurt or Balkan-style yogurt |
| What equipment is needed? | Cheesecloth, funnel, filter, sieve, bowl, container |
| How long does it take? | 4-24 hours |
| How long does it last? | 1-2 weeks |
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What You'll Learn
Yogurt cheese is made by straining plain yogurt
Yogurt is a dairy product made from milk, whereas cheese is made from milk curds. While yogurt is produced by bacterial fermentation, cheese is made by curdling milk and separating the whey from the curds.
Yogurt cheese, despite its name, is not a proper cheese, although it looks very much like cream cheese. It is made by straining plain yogurt until moisture removal yields a rich and spreadable mixture, similar to some types of cheese. The longer the yogurt is strained, the thicker its consistency becomes. The process is simple and only requires one ingredient and some time. Yogurt cheese can be made from plain or flavored yogurt, and the use of full-fat yogurt is recommended.
To make yogurt cheese, a strainer is lined with two layers of cheesecloth or a fine mesh nylon straining bag. The yogurt is then mixed with ingredients such as garlic, salt, and pepper, and poured into the cheesecloth-lined strainer. The strainer is placed in the refrigerator for 8 to 24 hours, or even up to 48 hours, until all the liquid has drained. The longer it is left to strain, the less moisture it will have, and the thicker its consistency will be. The whey, which is the drained liquid, can be saved for use in other recipes.
Yogurt cheese is a versatile ingredient that can be used in both sweet and savory dishes. It can be mixed with honey, agave, maple syrup, or fresh fruit to create a sweet version that can be served as a light dessert. It can also be seasoned with olive oil, fresh or dried herbs, and salt to make dips for crudités. Additionally, yogurt cheese can be used as a spread on bread, sandwiches, bagels, crackers, or wraps, or as a side to spicy and heavy foods. It can be stored in the refrigerator for up to two weeks.
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Yogurt cheese can be used in sweet recipes
Yogurt is made by fermenting milk with bacteria cultures, while cheese is produced by curdling milk and separating the solid curds from the liquid whey. Despite its name, yogurt cheese is not a proper cheese, though it resembles cream cheese in appearance and texture. It is made by straining plain yogurt to remove moisture, resulting in a rich and spreadable mixture. This simple process requires minimal equipment, such as a strainer, cheesecloth, and a container for drainage.
Yogurt cheese is incredibly versatile and can be used in both savoury and sweet recipes. While it is commonly employed in salads, dips, and as a spread on crackers or bagels, it also shines in desserts. Its tangy flavour provides a unique twist to sweet dishes. For instance, yogurt cheese can be mixed with honey, agave, or maple syrup, along with fresh fruit, lemon zest, and chopped nuts, to create a delightful dessert similar to a cheese platter. This combination can be served as-is or transformed into ice pops for a refreshing treat.
When making yogurt cheese for sweet recipes, it is essential to consider the type of yogurt used. Plain yogurt, either regular or Greek, serves as the ideal base, as flavoured yogurt may clash with the other sweet ingredients. Full-fat or whole milk yogurt will result in a richer, creamier cheese, but low-fat or fat-free options can also be used for a lighter version. The straining time will impact the final texture, with longer straining yielding a thicker, more cheese-like consistency.
Yogurt cheese is a blank canvas that can be customised to complement a variety of sweet dishes. It can be seasoned with a variety of sweet ingredients, such as honey, maple syrup, or fresh fruit. For a more indulgent option, a drizzle of olive oil and a sprinkle of salt can enhance the flavour and create a well-rounded profile. The possibilities are endless, and yogurt cheese can be adapted to suit personal preferences or dietary needs.
In conclusion, yogurt cheese is a versatile ingredient that can be easily crafted at home. Its use in sweet recipes adds a unique tanginess and richness to desserts, providing a delightful alternative to traditional cream cheese or fresh cheese options. With its simple preparation and endless customisation, yogurt cheese is an excellent option for those seeking a delicious and healthy treat.
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Yogurt cheese can be used in savoury recipes
Yogurt and cheese are both dairy products, but while cheese is made from curdling and separating milk, yogurt is made by fermenting milk with bacteria. Yogurt cheese, meanwhile, is made by straining yogurt to remove its whey, resulting in a rich and spreadable mixture similar to some types of cheese.
Yogurt cheese, also known as labneh in the Middle East, can be used in savoury recipes in a variety of ways. Its versatility makes it a great ingredient to have in the kitchen. Here are some ways you can use yogurt cheese in savoury recipes:
- Dips and Spreads: Yogurt cheese is an excellent base for dips and spreads. Simply season it with olive oil, fresh or dried herbs, salt, pepper, scallions, or za'atar. You can also mix in chopped olives, roasted red bell peppers, or garlic. The resulting dip or spread can be enjoyed with crudités, crackers, bagels, flatbreads, sandwiches, or wraps.
- Salads: Roll yogurt cheese into small balls and store them in olive oil with aromatics like lemon and herbs. These cheese balls can then be added to salads for a tasty and exotic touch.
- Sides: Yogurt cheese can be served as a side to spicy and heavy dishes like chicken wings, ribs, or curries. Drizzle some olive oil on top and add a few dashes of salt and pepper to balance out the flavours of the main course.
- Cheese Balls: Yogurt cheese can be shaped into cheese balls by rolling tablespoons of it with greased hands. These cheese balls can be stored in olive or canola oil in the fridge and used in place of cream cheese in various recipes.
- Baking: Yogurt cheese can be used in baking recipes, such as cheesecakes or pancakes, as a substitute for cream cheese or other types of cheese. It adds a creamy texture and a tangy flavour to baked goods.
- Cooking: The whey that is drained from the yogurt during the cheese-making process can be used for cooking. It can be added to soups, stews, or used in bread making.
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Yogurt cheese can be made with or without a filter
Yogurt and cheese are both dairy products, with yogurt being made from milk fermented by bacteria, and cheese being made from curdled or coagulated milk.
Yogurt cheese, despite its name, is not a proper cheese, but it is a great kitchen ingredient that can be used in place of fresh cheese in salads, dips, and pizzas. It is made by straining plain yogurt until moisture removal yields a rich and spreadable mixture, similar to some types of cheese.
If you are not using a filter, you can use a nylon straining bag or cheesecloth. Spoon the yogurt into the lined strainer, add a dash of salt, and twist the bag tightly around the yogurt. Place a small plate on top and weigh it down with something heavy. Set this in the fridge for 24-48 hours, making sure the yogurt is sitting above the drained liquid.
Once the yogurt has reached your desired consistency, 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 one week. Yogurt cheese is a versatile ingredient that can be used in a variety of sweet and savory dishes.
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Yogurt cheese can be made into balls and stored in olive oil
Yogurt is a product of milk fermentation, made by combining milk with bacteria cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. Cheese, on the other hand, is made by curdling milk, usually with rennet, and then draining, pressing, and ageing the resulting curds.
Yogurt cheese, despite its name, is not a proper cheese but rather a product of straining plain yogurt until moisture removal yields a rich and spreadable mixture, similar to some types of cheese. It is a simple process that requires only one ingredient and some time. Yogurt cheese can be made from any yogurt, plain or flavoured, and is usually made from plain yogurt or plain Greek yogurt.
Once the yogurt has been strained and thickened, it can be rolled into balls and stored in olive oil. This can be done by scooping a tablespoon of yogurt cheese into your palm and rolling it into a smooth ball. The ball is then dropped into a clean, sanitized jar, and the process is repeated until all the cheese has been made into balls. Sprigs of fresh herbs like rosemary, basil, and thyme can also be added to the jar. Finally, the jar is filled with olive oil, covering all the balls, and refrigerated. The yogurt cheese balls can be served as an elegant and delicious snack with crackers and a small spreading knife. They can also be used as an appetizer, in salads, or as a protein-rich snack.
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Frequently asked questions
Yogurt cheese is made from yogurt that has been strained of its whey. It is often made with plain yogurt or plain Greek yogurt, but it can be made with any yogurt, plain or flavored.
To make yogurt cheese, you need to strain the yogurt of its whey. This can be done by lining a sieve with cheesecloth, spooning the yogurt into the sieve, and letting it drain into a bowl for anywhere from 4 to 24 hours. The longer the yogurt drains, the thicker the cheese will be.
Regular cheese is made from milk that has been curdled and separated into solid curds and liquid whey. The curds are then pressed together to form a solid mass, which is then aged and sometimes molded to create different varieties of cheese.
Yes, you can make yogurt cheese from homemade yogurt. However, it is recommended to use standard yogurt cultures (thermophilic cultures) that produce a thick, creamy yogurt. Avoid using mesophilic yogurt that cultures at room temperature.
