Description
Actual working time is around 15 minutes, but you need to allow 12-36 hours for the yoghurt to strain. Greek-style natural full fat yoghurt is the best, but because the texture of the cheese becomes dense and creamy, low fat varieties can also be used. Makes about 450g / 1lb cheese (a fist-sized ball)
Ingredients
Scale
- 500g (17.5oz) Greek-style yoghurt
- 1 large piece gauze, muslin or cheesecloth
Instructions
To make the cheese:
- Fold the cheesecloth so that it is 2-3 single layers thick. Place the cloth over a bowl. Mix yoghurt in the tub and spoon into the middle of the cheese cloth. Gather the edges up tightly and tie into a knot on the top.
- Using a couple of bamboo skewers, or a chopstick, hang the yoghurt ball over a plastic container and place in the fridge. Allow the whey (milky water) to drip into the container for 12 – 36 hours. The longer you allow it to hang the denser the cheese will become. Pour off the whey (you can keep it for use in smoothies or cake batters instead of water) after the first 12 or so hours.
To preserve the cheese
- You can preserve the cheese in herb and spice infused oil for upto 1 month, or keep in in an airtight container for upto a week.
- Prep Time: 15 mins
- Cuisine: Middle Eastern, Greek, Israeli, Asian