Ingredients:
- 1 kg yogurt (I used 2% strained yogurt)
- 1 tablespoon of salt (level)
Instructions:
- Prepare the Cheesecloth:
Line a bowl with a cheesecloth and set it aside. - Mix Yogurt and Salt:
In another bowl, combine the yogurt and salt, stirring well until the salt dissolves completely. - Strain the Yogurt:
Pour the yogurt mixture into the prepared cheesecloth. Gather the four corners of the cheesecloth and tie a knot to form a pouch. - Set Up for Draining:
Pass a wooden spoon through the knot and balance it over a pot, ensuring the pouch hangs freely and doesn’t touch the bottom. Place the pot in the refrigerator for 2–3 days to allow all the liquid to drain out. - Enjoy or Store:
Once ready, transfer the creamy cheese to a bowl and enjoy immediately. If you’d like to store it for longer (over a week), shape it into walnut-sized balls, place them in a jar, and cover with olive oil.
A Taste of Simplicity
This homemade yogurt cream cheese is a perfect blend of simplicity and richness. Spread it on bread, pair it with crackers, or enhance it with your favorite herbs and spices. Every bite feels like a touch of wholesome goodness made with love!
Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!
