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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 102.6
  • Total Fat: 5.4 g
  • Cholesterol: 13.6 mg
  • Sodium: 86.2 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.5 g

View full nutritional breakdown of Preservative-free Homemade Yogurt Cheese calories by ingredient
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Preservative-free Homemade Yogurt Cheese

Submitted by: ASTOCKTO

Introduction

A deliciously tangy, creamy treat - cultured so lactose-intolerant can enjoy it, and made in your own kitchen with no artificial flavorings or preservatives! A deliciously tangy, creamy treat - cultured so lactose-intolerant can enjoy it, and made in your own kitchen with no artificial flavorings or preservatives!
Number of Servings: 6

Ingredients

    4 c. whole milk (Insure that it is not "ultra-pasturized," for this will not culture properly. You may be tempted to reduce your calorie count by choosing a low-fat milk instead. I am under the distinct impression this will work, but simply by reducing your final yields!)

    1 Tbsp. any yogurt with live-active cultures

Directions

Pour milk into a stainless steel pot. Heat to 175 F. Remove from heat, cool to 110 F. Stir in yogurt. Wrap pot with several dishcloths, and hold them to the pot by wrapping it all with a large, old, bath towel. Let sit for 8-12 hrs (longer for a more tangy yogurt-y flavor), checking temperature every few hours. You may want to put the whole pot-towel concoction in the (turned off!) oven with a bowl of very hot water to help maintain appropriate culturing temperature. (Having a yogurt maker helps, too.)

Line a collander with well-rinsed, old (worn 100-ct) cotton sheet fabric or a thick-weave cheesecloth. Pour yogurt mixture into the cheesecloth and drain at room temperature for an hour or two. Tie the cheesecloth into a bag, and hang it from a hook for at least another 6 hrs, up to another 24. The longer you let it hang, the thicker and creamier your cheese will be, but the less you will have of it!

Enjoy plain, or mix in nuts, dried fruits, toasted seeds, peppers, onions, etc.

Makes approximately 5-6 servings, 1/4 c. each.

Number of Servings: 6

Recipe submitted by SparkPeople user ASTOCKTO.






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Member Ratings For This Recipe

  • Ahah! It's been a long time since I made yogurt from scratch--thanks for the refresher course! PS In case anyone has the last commenter's question: I've usually seen the draining yogurt bag hooked to the kitchen sink faucet so that the whey can drain down the sink. That's how I did it ages ago. - 6/14/11

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  • This is exactly how I make my yogurt too. Excellent - love the homemade over store bought any day. I strain my yogurt in the fridge. I line a colander with cheesecloth or paper towels and set it over a bowl. You'll need to empty the bowl of the whey occasionally. - 1/11/09

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  • Sounds good. The part about a bag of yogurt hanging for 6 to 24 hours...I'm having trouble picturing that. In the fridge? in a closet? On the patio? Where do you hang yours? - 1/9/09

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