| |
| Yogurt cheese is easily made by simply draining plain yogurt. The resulting cheese can be used as a low calorie subsitute for sour cream in dips, salad dressings or sauces. The slightly tart flavor adds a new zing to many recipes. |
| |
| 3 sheets |
|
cheesecloth |
|
| 2 cups |
|
plain Redwood Hill Farm Goat Milk Yogurt |
|
|
|
| |
| 1 |
___To make yogurt cheese, place two cups of plain Redwood Hill Farm Goat Milk Yogurt into a colander lined with three layers of moistened cheesecloth. Bring the corners of the cheesecloth together to form a bag, which can then be drained over the sink. Let the yogurt drain for
8-16 hours. Stir occasionally, scraping the cheese away from the
cheesecloth to allow better draining. The longer the yogurt drains, the
thicker and more tart the yogurt cheese will be.
|
| 2 |
___In many countries drained goat milk yogurt, called Lebneh, is served topped with olive oil and a mixture of spices called Zatar (available at many gourmet and Middle Eastern stores). Serve with warm pita. |
|
| |
| Recipe Source |
|
Author: Redwood Hill Farms Source: Paula ARG Kernachan
This company sales everything you need to get started making use of your goat milk. http://www.redwoodhill.com
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |