yogurt cheese
- Number of Servings: 4
Ingredients
4 cups skim milk1/2 cup powdered milk1/2 cup skim milk yogurt with live cultures
Mix skim milk and powdered milk
Scald milk
let cool to 100 degrees
gently stir in yogurt
set in yogurt maker for 4 to 8 hours until set
chill
line strainer with coffee filters
pour in chilled yogurt and drain over large bowl until desired consistency - 4 to 8 hours (can be done in refrigerator to keep yogurt from getting too tart)
resulting amount of cheese depends on how long you let it drain - the more whey that drains out, the firmer (and smaller) the cheese
save whey for smoothies (full of calcium)
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLETEXAS.
Scald milk
let cool to 100 degrees
gently stir in yogurt
set in yogurt maker for 4 to 8 hours until set
chill
line strainer with coffee filters
pour in chilled yogurt and drain over large bowl until desired consistency - 4 to 8 hours (can be done in refrigerator to keep yogurt from getting too tart)
resulting amount of cheese depends on how long you let it drain - the more whey that drains out, the firmer (and smaller) the cheese
save whey for smoothies (full of calcium)
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLETEXAS.
Nutritional Info Amount Per Serving
- Calories: 135.1
- Total Fat: 0.5 g
- Cholesterol: 7.1 mg
- Sodium: 201.2 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.0 g
- Protein: 13.3 g
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