Tasty Yogurt Cheese: A Delicious, Creamy Adventure

Yogurt cheese is a spreadable half-cheese, half-yogurt that tastes like cheese and smells like yogurt. It is similar to cream cheese but is better for you and has a lot less fat. Slab yogurt cheese tastes like your average jack/havarti/other semisoft white cheese but has about a third less fat and more flavor.

Delightfully tart and a bit on the runny side

Yogurt cheese is a delightfully tart and runny spread that is similar to cream cheese but better for you and has a lot less fat. It is a half-cheese, half-yogurt spread that tastes like cheese and smells like yogurt.

The lactic acid from the yogurt added to too-warm milk causes some curdling and the result is a half-cheese, half-yogurt that tastes like cheese and smells like yogurt. The yogurt culture survives the terrible shock and works its magic on the non-cheese part of the solution.

Yogurt cheese is spreadable and is excellent as a dessert or spread on a bagel. It is also excellent in a baked potato instead of sour cream and cheese as it kind of IS sour cream and cheese.

Yogurt cheese is similar to slab cheese and tastes like your average jack/havarti/other semisoft white cheese but has about a third less fat and more flavor. It also melts surprisingly well considering it's made of yogurt, which you're not supposed to heat very high, but I recommend slicing it thinly instead of grating it, as it pretty much refuses to grate.

Smells yogurty but has a mild cheesy taste

If you've ever made homemade yogurt, you may have ended up with a batch that smells yogurty but has a mild cheesy taste. This happens when lactic acid from the yogurt is added to too-warm milk, causing curdling. The result is a half-cheese, half-yogurt that tastes like cheese and smells like yogurt.

You can strain it for a soft cheese, similar to unaged ricotta salata. You can also use it like cheese, but be aware that it may be weird but not foreign tasting.

If you've ever made 24-hour homemade yogurt, you may have also ended up with a batch that smells yogurty but has a mild cheesy taste. This happens when the yogurt is fermented for too long, causing a strong, somewhat cheesy smell.

You can try to strain the cheese from the yogurt to make a spreadable yogurt cheese that is similar to cream cheese but has less fat and more flavor. You can also try to use the yogurt as a substitute for sour cream and cheese in recipes like baked potatoes.

Smells sweet and fresh

Yogurt cheese is a half-cheese, half-yogurt product that tastes like cheese and smells like yogurt.

Homemade yogurt can have a mild cheesy taste and small dispersed curd lumps. It can be strained for cheese and used like cheese.

Spreadable yogurt cheese is similar to cream cheese but is better for you and has a lot less fat. It can be piled sky-high on a bagel or baked in a potato instead of sour cream and cheese.

Slab yogurt cheese tastes like your average jack/havarti/other semisoft white cheese but has about a third less fat and more flavor. It also melts surprisingly well considering it's made of yogurt.

Strong and somewhat cheesy

Yogurt cheese is a spreadable product that is similar to cream cheese but is better for you and has a lot less fat. It has a delightfully tart and a bit on the runny side taste, almost like a tart kefir or thin lassi. It also has a mild cheesy taste and small dispersed curd lumps.

The lactic acid from the yogurt added to too-warm milk causes some curdling--but less than typically happens with a normal cheese recipe, which calls for more acid. Some of the yogurt culture survives the terrible shock I've given it (since I didn't stir it into the overly-hot milk thoroughly) and works its magic on the non-cheese part of the solution. The result is a half-cheese, half-yogurt that tastes like cheese and smells like yogurt.

Yogurt cheese is also weird but not foreign tasting, so it seems like no big deal. It is basically trying to figure out if it can be used for anything and what happened. Can I strain it for cheese? Was this a result of too much starter?

Yogurt cheese has a strong and somewhat cheesy smell and a lot of whey separation. It is made of yogurt, which you're not supposed to heat very high, but I recommend slicing it thinly instead of grating it, as it pretty much refuses to grate.

Yogurt cheese is also weird but not foreign tasting, so it seems like no big deal. It is basically trying to figure out if it can be used for anything and what happened. Can I strain it for cheese? Was this a result of too much starter?

Similar to cream cheese

Yogurt cheese is a spreadable half-cheese, half-yogurt that tastes like cheese and smells like yogurt. It is similar to cream cheese, but is better for you and has a lot less fat. It is delightfully tart and a bit on the runny side, almost like a tart kefir or thin lassi. It is weird but not foreign tasting, so it seems like no big deal. It is delicious and can be used in baked potatoes instead of sour cream and cheese. It can also be spread on a bagel or sliced thinly and used as a topping.

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