Now that you've made 4 quarts of yogurt, and have 3 cups of yogurt in the freezer for future batches, use 1 quart to make "yogurt cheese."
You need a 2 quart saucepan
a strainer that fits mostly into it
a package of cheesecloth
1 TBSP onion powder
1 TBSP garlic powder
1 tsp black pepper
Mix the yogurt and seasonings.
Unroll the cheesecloth until you have enough to fit all over the bottom of the strainer in two layers.
Cut it off and put it in the strainer.
Set the strainer in the saucepan.
Scoop the seasoned yogurt into the cheesecloth.
Cover with the lid of the pan.
Put in the refrigerator.
In 24 hours, take the saucepan out, hold over the sink, lift out the strainer, and pour the liquid in the bottom into the sink.
The liquid is whey.
Put the strainer back in the pan and put the whole contraption back in the fridge for at least 12 hours.
You can use the yogurt cheese for a dip for potato chips or veggies.
It has almost the consistency of sour cream so you can substitute it for that. I've done this with potatoes: cook the potatoes, add some broccoli just before the potatoes are done, then serve and slather with the yogurt cheese.
It's like soft cream cheese so you can spread it on toast, English muffins and bagels.
You spent $1.50 on this quart of yogurt and you got about 3/4 cup yogurt cheese from it. That's about half the price of sour cream or a pre-made chip dip. How is that not a good thing?
© Patricia Jo Heil, 2013-2018 All Rights Reserved