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Yogurt Cheese

I love this cheese on crackers or veggies and before I couldn’t eat wheat I devoured it on pita bread slices. It makes a great substitute for cream cheese or sour cream if you don’t let it drip too long. You can even press it to make a harder cheese.
  • 1 qt yogurt, either store bought or homemade
  • 1 tsp salt
  • Optional: herbs like 1/4 cup chopped parsley
Line a colander with a tea towel (kitchen towel that is not terry cloth) or a flat, unused, cloth diaper or cheese cloth/muslin. Dump the yogurt in and let it drain for about 8 hours until it is a good thick consistency, almost like cream cheese. Be sure to catch the whey that drips off into a bowl. It’s great for lots of things. Fold in the salt and parsley if desired.


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