Monday, May 18, 2009

Yogurt Cream Cheese

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

Put one cup homemade basic yogurt in cheesecloth and hang over sink to drain overnight. The following morning there will be a white ball of the tenderest, craemiest cream cheese with no fat.

To give this cheese more flavor, season with salt, and a little brown sugar or mix with chopped olives or nuts to crate a delicious sandwich spread. For sharper cream cheese, use yogurt that is several days old. Add salt, mix with minced green oions, chives, caraway seeds, pimentos, olives, or crushed pineapple to make great spreads and sandwich fillings. Squeeze yogurt utnil whey is expelled, and the result is a cheese much like ricotta. It can be used as cream cheese in most creamed cheese recipes.


2 cups homemade yogurt
2 paper towels
Large pan

Place power towel in bottom of colander. Put yogurt on paper towel. Cover with another paper towel. Set colander inside ban to catch liquid. Place in refrigerator overnight.

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