So simple! I really disliked the messiness of dripping yogurt cheese wrapped in a cloth as mentioned in Nourishing Traditions. One day I decided to experiment using my sieve, glass measuring cup, and a coffee filter and it worked delightfully! I suspect this could be done using a colander and larger industrial-sized basket coffee filters as well.
Step one: Make yogurt.
I usually make yogurt in my dehydrator, where the thermostat keeps the constant temperature required for ’24-hour yogurt’. In the Excalibur 5-tray dehydrator I can do 2 gallons at a time, put into quart sized mason jars.
Making yogurt, cooler method
Cow vs Goat yogurt
Dehydrator review (with pictures of making yogurt)
Step 2: Chill yogurt until firm. Pour 2 (or as much as will fit without spilling over the edge) cups of yogurt into coffee filter.
Step 3: Cover and allow to drip overnight in the fridge. I normally get about 1 cup of whey and 1 cup of cheese out of 2 cups of yogurt.
Step 5: Enjoy! We use this tart cheese as a cream cheese substitute. Delicious spread on crackers, as a base for a vegetable dip, and I loved it in pastries when we were eating grains.
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