I have to give credit to my Hubby with the introduction of yogurt cheese. He had mentioned it back when we were first married and it has been a welcome addition to many a cheese board ever since.
Making the right decision in making this man my kitchen partner was solidified when making cheese was a past time we both enjoyed. Yay cheese!
I really haven’t run into anyone who isn’t a cheese lover and honestly I hope I never do (those with lactose intolerance are of course exempt from this). Have you ever noticed that cheese is one of the first things to go from a well planned out charcuterie board? There is a reason for that. It tastes so darn good!
It all starts with a ‘I will give it a taste’, then ‘Okay just a little more’. It leads to ‘There is just a smidgen left’ and ends with ‘I can’t believe I ate that much’. It is a natural progression that I am pretty sure is scientifically documented somewhere. Personally I have been doing some research and should have installed time lapse cameras at my last gathering. Okay, that was just a joke but wouldn’t that be interesting to watch?
Some of the best dishes are those with a few ingredients and making this creamy spreadable cheese is really no feat at all. You will love it and your guests will be amazed that it is homemade. In reality those are the most memorable things to prepare.
There is an endless variety of flavours you can make but my preference is to keep it simple. 2 main flavours along with the tangy natural yogurt. Including basil was a must for me as my plants have taken off like wild fire this year. For some reason my green thumb extends only to outdoors of course and anything indoors does not usually survive. I will take all the help that Mother Nature is willing to provide.
The aromatic sweetness of the basil is matched with the robust and classic pairing of sun dried tomatoes. These two happily make for an unforgettable cheese that can be made in your own kitchen.
I leave you with happy cheese making thoughts and hope you give this a try.
Sun Dried Tomato Basil Yogurt Cheese
Making your own delicious yogurt cheese is really easy.
- 4 cups of plain natural yogurt
- 3 sun dried tomatoes, diced
- 5 leaves of basil, finely chopped
- 1 tsp whole peppercorns, crushed
- 3 basil leaves to garnish
- In a large bowl combine all ingredients with exception to the basil leaves left for garnish.
- Using a tall pitcher, cheese cloth and an elastic band, make a sieve. Cut the cheese cloth in folded squares larger than the opening of the pitcher. Use several layers of the cloth for a total thickness of about 6 single layers. Place the squares on top of one another and place over the opening of the pitcher press down lightly to form a bowl shape, but allow for the ends to overhang. Secure the cheese cloth in place with the elastic band.
- Pour the yogurt mixture in the cheese cloth bowl & then cover with plastic wrap. Secure with another elastic band. Place the pitcher in the refrigerator & let the moisture pass through the sieve for 24-48 hours. The yogurt will now form into a creamy cheese like consistency.
- Remove the yogurt cheese and discard the cheese cloth along with the separated yogurt on the bottom of the pitcher.
- Garnish the yogurt cheese with reserved basil and serve with crackers or corn chips.
Sitting time of 24-48 hours.