Today,I’m Going To Make Cheese Yogurt.
- 3 Cups Of Plain Yogurt
- 1/2 Teaspoon Of Salt
- 1/2 Teaspoon Of Black Pepper
- 1 Tablespoon Of Minced Garlic
- Chopped Olives
- Fresh Herbs
- Fresh Fruits
She adds it’s very simple to make and thevariations are endless to a medium bowl with 3 cups of plain yogurt, add 1/2 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper and 1 tablespoon of minced garlic whisk together next place a strainer inside a bowl and line the strainer with two layers of cheesecloth pour the yogurt mixture into the lyon strainer now refrigerate this until all the liquid has drained into the bowl about 1 to 2 days discard the liquid occasionally from the bowl.
So, you can see when the yogurt has drained completely and the yogurt cheese is ready transfer to a container and store in the refrigerator for up to two weeks with mixing and other ingredients to the yogurt cheese. such as chopped olives fresh herbs or even chopped fresh fruit.