Yoghurt cheese

Yoghurt cheese is not a cheese at all. It is the product of simply draining the moisture from a quantity of yoghurt.

So, find a nice, high quality, preferably all natural yoghurt. I use the 2% fat variety as any less than that I find to be too tart, but suit yourself. Start with a 500 ml (2 cup) tub. You will need cheesecloth (grocery or hardware store), a sieve, I use the fine mesh type for this, a bowl and some plastic wrap. (I have also read of people straining the moisture using a paper coffee filter and a cone.)

Cut a piece of cheesecloth large enough to be folded over to yield several layers while still being large enough to cover your sieve. I generally hold the cheesecloth in place with an elastic stretched over it and under the lip of the sieve.

Place the sieve over a bowl, resting the edge of the sieve on the lip of the bowl. However you manage to do this the object is to make sure there is space between your sieve and the bottom of the bowl to allow the water to drain from the yoghurt.

Place the yoghurt into the cheesecloth-lined sieve and place some plastic wrap over the top of the yoghurt. Leave it in the fridge for 4 to 18 hours depending on how thick you want the yoghurt to be. Then just turn the sieve over into another bowl and the yoghurt will easily come away. Discard liquid.

There are numerous uses for this versatile product. I have often used it instead of mayonnaise especially on veggie sandwiches where it provides a nice tart contrast. But it really shines when blended with herbs, fresh vegetables (chopped onion or garlic, for example), sundried tomatoes or olives for a delicious dip or spread. Your imagination is the only limitation on this healthy and great tasting food.

Try this to serve with curry:

Blend:

-1 cup yoghurt cheese

-1/2 of an English cucumber, chopped

Stir in 1 tsp lemon juice and 2 tsp chopped fresh cilantro.

You can serve it as a dip or toss with chopped iceberg lettuce and serve as a side.

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