You don’t normally hear a lot about Homemade Yogurt Cheese even on the Trim Healthy Mama Discussion Boards.
I will say that this has become another staple ingredient in our home. It saves money because I am already making Homemade Yogurt in my Instant Pot.
So if I make a full gallon of yogurt I can then drain 1/2 of it into yogurt cheese with this handy Greek Yogurt Maker that I found on Amazon. (I want to get another one, so that everything can drain at the same time)
This holds about a 1/2 gallon at a time so i normally drain my yogurt first and then put the portion in that needs to drain for additional time to make homemade yogurt cheese.
Some may also refer to this as farmer’s cheese because it is fresh, has no preservatives or additives. It is the consistency of cream cheese so if you use full fat or reduced fat milk, you could also use this cheese in place of cream cheese.
You can also check out this post about Easy Fat Free Cream Cheese over at Nana’s Little Kitchen.
I got my burger press from the dollar store but it is similar to this one, and I know I have also seen them at Wal-Mart
- Serves: 36
- Calories: 21
- Carbohydrates: 3g
- Sodium: 29mg
- Protein: 2g
- Cholesterol: 1mg
- 1 cup Homemade Yogurt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- Strain your Yogurt for an additional 6-8 hours or until it becomes a firm texture.
- I normally mix the above spices into about 1 cup of cheese and then use my burger press lined with wax paper to form it into a round. Score into 8 1 ounce portions and refrigerate or freeze for later use.
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