Have you ever tried making cream cheese out of yoghurt? It’s really very simple to do, and surprisingly good. You can make it out of plain yoghurt, flavoured yoghurt, or plain yoghurt with some fruit or herbs added.
(And if you don’t already know how to make your own yoghurt, take a look at this post.)
But wait, I hear you saying, didn’t you say there would be more giveaways this week? Is their a Norwex cloth for straining yo-cheese or something? Well you know, I don’t think there is. To find out what happened to the planned giveaways just read this post (it’s been edited since last week). In the meantime, I give you:
How to Make Quark Cream-Cheese
You will need
- a piece of cheese cloth or similar
- a strainer
- a bowl and a plate
- any herbs or fruit you would like to add
- room in your fridge for the bowl and strainer to sit for a day or two.
1. Optionally mix any fruit or herbs you would like to flavour your yo-cheese into the yoghurt.
2 Place your strainer over the bowl.
3. Cover the strainer with cheese cloth – this needs to cover the whole strainer with a little hanging over the edge.
4. Pour your yoghurt into the strainer.
5. Cover with a plate.
6. Place in the fridge, and leave to drain for 24-36 hours. The longer you leave it, the thicker and firmer your yo-cheese will be.
7. Eat your quark, and keep the whey (the clear liquid which drained out) for baking – use it in place of buttermilk.
How to Use Your Yo-Cheese
You can eat your quark anyway you like! For savory quark (made with plain yoghurt with or without herbs), spread it on a bagel, use it as a dip, make cheese cake, fill ravioli, or dollop it onto baked potatoes.
For sweet quark (made with sweetened yoghurt or unsweetened with fruit mixed in), mix with some muesli for breakfast, use it as a filling for crepes, or just eat it plain!
This post will be shared over at IBOT with the inimitable Jess.