To make yogurt cheese, you will need what is called a Yogurt Cheese Funnel.
These are readily available at many grocery stores in the kitchen section; or
at stores such as Payless, Target, Wal-Mart, etc. (Many people use cheesecloth
instead of the Yogurt Cheese funnel- but the funnel is much easier,
manageable, and tidier.)
Yogurt used to make yogurt cheese must be natural and not contain any gelatin.
Be sure to read labels. I use Dannon Non-Fat plain yogurt with great
success...and it is inexpensive and readily available.
Recipes asking for vanilla flavored yogurt can be adapted to using plain
yogurt by adding vanilla and sugar or sugar substitute to taste.
Place yogurt into your draining device and allow to drain 2-24 hours...the
longer it drains, the thicker the consistency. Approximately half of the
yogurt will become cheese and half will become whey, which is to be drained
off of the finished cheese product.
Store cheese in the refrigerator, covered. Discard any further accummulating
whey before using.
STRAWBERRY ICE CREAM
32-oz carton vanilla-flavored yogurt
2 pints strawberries, washed, hulled and crushed
Day before: Drain yogurt
Day of preperation-
Place yogurt cheese in a medium bowl. Add the strawberries, stirring gently
with a fork until well blended. Chill several hours to let flavors blend.
Process in an ice cream maker following manufactuers instructions. If a
machine is not available, pour into a 9-inch square metal pan and freeze until
firm but not hard. Break into pieces and beat until smooth. Spoon into a
chilled container or mold and freeze.
Vary the flavor of fruits...the flavor of yogurt cheese (by using various
Yogurt cheese can be used in place of high-fat items such as whole cheeses,
sour cream, mayonnaise, etc; and can be used in many recipes from appetizers
to entrees to desserts and shakes.
I make all kinds of desserts and "stuff" using yogurt cheese. If you have any
special requests or questions...you know where you can find me!!