- You will need a clean, thin piece of cloth, cheese cloth, or extra fine mesh. I used an old fashion flat cloth diaper or "mussy." Note, if you use cloth you may not have usable whey, just a very wet cloth.
- Lay the cloth in a container so it is not touching the bottom. Secure it with a rubber band.
- Add any yogurt. I used a small individual serving container to try this out and got enough cheese to spread generously on four pieces of bread.
- Set the cover or a plate over the container and wrap any extra cloth over the top.
- Leave in the refrigerator overnight.
- Unwrap and enjoy! Stored in a regular container or bag, the cheese will stay firm and keep for some time.
This is an easy, healthy alternative to cream cheese. I was particularly drawn to this cheese-making technique because it doesn't require any cooking, and in my kosher kitchen, I don't have dairy pots or pans. My two-year old, who barely eats anything, really liked the very mild cheese that resulted from the natural yogurt I used. My husband actually thought it tasted better than cream cheese!
The last couple times I made yogurt cheese, I used goat yogurt with chopped olives and all my kids liked it! I also want to try adding extra probiotics, for health or chopped chives. I plan to sweet yogurt next. Maybe I'll try to make a sun dried tomato and pesto cheese. I think I'd also like to involve my kids next time.