Directions:
- Strain the yogurt as best as you can (Greek requires less straining) to get it to a very thick texture sort of like cheese. The best way to do this is to layer some cheesecloth in a colander, secure it into a bowl to catch all the whey and water, and leave in in the fridge overnight.
- Remove the yogurt cheese from the cheesecloth and put it into a food processor or bowl, pouring out the whey in the sink, the next day.
- Beat the mixture together with an electric mixer or food processor.
- Pour into an ungreased 9 pie pan and bake for 45-50 minutes at 350F or until set. It may appear bubbly and rising a little, don't be alarmed. The whey's gone but the yogurt cultures are still there and they're acting up.
- Let sit in the oven once it's turned off for a while before transferring to a wire rack or silpat, then put in the fridge once it's no longer hot to the touch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.29 Kcal (1127 kJ) | ||
| Calories from fat | 85.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 15% | |
|---|---|---|---|
| Cholesterol | 113.69mg | 38% | |
| Sodium | 290.01mg | 12% | |
| Potassium | 419.26mg | 9% | |
| Total Carbs | 33.26g | 11% | |
| Sugars | 32.48g | 130% | |
| Protein | 10.21g | 20% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 309.6mg | 31% | |
| Amount Per 100 g | |||
| Calories | 91.43 Kcal (383 kJ) | ||
| Calories from fat | 29.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 15% | |
|---|---|---|---|
| Cholesterol | 38.6mg | 38% | |
| Sodium | 98.47mg | 12% | |
| Potassium | 142.35mg | 9% | |
| Total Carbs | 11.29g | 11% | |
| Sugars | 11.03g | 130% | |
| Protein | 3.47g | 20% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 105.1mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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