I have this container of yogurt cheese in the fridge or actually I am making yogurt cheese. It’s been straining for about 24 hours now, but I keep dipping into it. It’s the perfect thing for my sweet tooth. And it’s so easy to make. First you line a wire mesh strainer with coffee filters.
Then you just let the yogurt strain for as long as you like. For Greek-style yogurt it will take about 8-10 hours for yogurt cheese it takes about a day. The yogurt will be thick almost like cream cheese and it can be rolled into little balls and kept in olive oil. You can store it in the refrigerator for a couple months…I think. It never lasts that long around here.
We couldn’t even get to the cheese part because I was enjoying this. Just one more picture. Umm….better than ice cream.
