Submitted by: Mande Williams
Prep Time: 5 Minutes
Cook Time: 0 Seconds
This is a very simple recipe I found for yogurt cream, which is also called yogurt cheese. It is also called labneh (although wikipedia confuses this with regular greek yogurt) when rolled into small balls and served with olive oil as a condiment. It is very good as a cream cheese substitute.
Line sieve or strainer with cheese cloth then place on top of bowl.
Empty greek yogurt on to cheese cloth
Cover and let strain overnight (8 to 12 hours is best.) Personally, I put this in the refrigerator but I've read that a lot of people who plan to use immediately will let it sit out on their counters (to each his own.)
If the liquid you have in your bowl on the bottom is very white or if your yogurt cheese is very thin, consider restraining using more sheets of cheesecloth
If using for a recipe - this usually yields about 1/3 to 1/2 cup of yogurt cheese - it just depends on the amount of moisture in the yogurt.
If you want to eat as a cream cheese spread: Divide into 4 servings & refrigerate - I chose 1 protein for each serving as 1 cup of Greek Yogurt = 8oz = 4 2oz protein servings
*You can mix with your favorite dried herbs (rosemary, thyme, garlic, basil, etc) to make an herbed cheese spread prior to separating thats really good on celery sticks
Its also good with some hot sauce, garlic, pimentos and raw cheese if you are just craving some pimento cheese lol