Herb Rolled Yogurt Cheese
When even simple gourmet cheeses are expensive at the market, what's a frugal mama to do? Make her own at home, of course! Homemade Yogurt Cheese is one of the easiest cheeses you can make! And it only tastes like a million bucks!
Ingredients
- 1 litre full fat yogurt please don't use skim. Just, just don't.
- Salt
- Dried Herbs I used an italian herbs blend
- Olive oil it'll be less than ½ cup
Instructions
- Wet a thin tea towel and squeeze out the extra water and use it to line a strainer or colander.
- Pour your yogurt in and let sit in a pot or bowl (for whey to drain) for 24 hours, stirring a few times. (Or 20 if you OCD like me.)
- After 24 hours, scoop out the yogurt cheese into a bowl, salt to taste, then chill until cold, most likely the next day.
- Scoop out 1 tablespoon sized balls (portion/ice cream scoop works great!) onto a plate/pan, and then roll in dried herbs.
- Put balls in a wide mouth mason jar, and pour olive oil overtop to completely cover. I moved the balls around a bit to make sure there was no air space.
- Put in fridge and use as needed! I'd say leave them a week for the flavours to meld. This can be kept for months! The flavour will get stronger and the cheese more flavourful.
Nutrition
Calories: 53kcalCarbohydrates: 4gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 40mgPotassium: 134mgSugar: 4gVitamin A: 85IUVitamin C: 0.4mgCalcium: 104mgIron: 0.04mg
Tried this recipe?Let us know how it was!