Yogurt Cheese recipe
information
A pure white, creamy cheese with a light flavour can be made by hanging yogurt up in a cloth to drip. It is also known as laban or quark. This makes about 125 g or 1/2 cup of cheese.
ingredients
575 ml (1 pt) natural (plain) yogurt
method
1. Scald and cool an old glass cloth or piece of cheesecloth or fine muslin.
2. Stand a colander in a dish and spread out the cloth inside it.
3. Pour in the yogurt.
4. Gather the corners of the cloth together and tie them.
5. Hang the yogurt up to drip, with a dish underneath, for 12 hours.
6. Take down the cloth and untie it.
7. Turn out the cheese, mix it well with a spoon and put it into a container.
8. Save the whey for scones (biscuits) and breads.
Preparation time: about 12 hours
2. Stand a colander in a dish and spread out the cloth inside it.
3. Pour in the yogurt.
4. Gather the corners of the cloth together and tie them.
5. Hang the yogurt up to drip, with a dish underneath, for 12 hours.
6. Take down the cloth and untie it.
7. Turn out the cheese, mix it well with a spoon and put it into a container.
8. Save the whey for scones (biscuits) and breads.
Preparation time: about 12 hours
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
