The yogurt you make with your Yogourmet Multi yogurt maker can
be transformed into delicious yogurt cheese spread. Here’s how:
1. Make a batch of yogurt with your Yogourmet Multi. It is very
important not to add any gelatin to the yogurt you will use to make
cheese.
2. After the incubation period you have 2 options:
Option A: Put the clean bag in a large bowl or casserole and empty
the yogurt into the bag. Close the bag by pulling on the cords and let
it stand in a wire mesh strainer or colander above the container.
Option B: Put a cheesecloth or basket-style coffee filter in a wire
mesh strainer or colander above a large bowl or casserole. Empty the
yogurt in the strainer (or colander) and cover.
Note: Make sure there is enough space at the bottom of the bowl to
contain all of the dripping liquid.
3. Refrigerate (recommended but not required) for 6 to 12 hours to
taste.
Note: The yellowish liquid coming out of the yogurt is whey. Whey
contains sodium and sugar.
4. Remove all the yogurt cheese from the bag or cheesecloth.
5. Add salt to taste, stir slowly with a spoon or spatula. (Greek yogurt;
ignore steps 5 and 6)
6. You can experiment with different flavours by adding red or
green peppers, onions, chives, garlic, mushrooms, pineapple,
nuts, or anything that strikes your fancy!
9
Yogurt cheese spread (strained yogurt)
Whey
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