Homemade Greek Yogurt Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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/snacks/yogurt-cheese/#more-2192 Ingredients:
1 quart good quality plain yogurt (i use reduced fat or lowfat. i don’t recommend using nonfat here.) |
1/2 tsp table salt |
za’atar* or seasonings of choice |
extra virgin olive oil |
kosher salt |
in a medium bowl combine yogurt and table salt. |
za'atar: makes about 5 tablespoons |
2 tablespoons minced fresh thyme |
2 tablespoons sesame seeds, toasted |
2 teaspoons ground sumac |
1/2 teaspoon coarse salt |
Directions:
1. Line a colander with 2 15-inch squares of fine mesh cheesecloth. Place colander inside a large bowl to collect whey. Pour yogurt and salt mixture into cheesecloth-lined colander. Gather up sides and tie together with twine, creating a sealed, tight package. Cover colander/bowl with plastic wrap and refrigerate.
2. Allow yogurt to drain in the refrigerator for at least 8 hours or up to 24 hours. The longer you allow it to drain, the thicker your yogurt cheese will be. I drain mine for 24 hours and am left with about 1 1/2 cups.
3. Serve as is, or stir in your seasonings of choice. I add about 2-3 T za’atar to 1 1/2 cups labneh and serve with a drizzle of olive oil, a sprinkling of kosher salt, additional za’atar and warm pita. Or stir in a few tablespoons of tahini, a minced garlic clove, freshly squeezed lemon juice and kosher salt.
4. Za'atar:
5. Stir together all ingredients in a small bowl.
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