Toby Jermain's Note:
This recipe provides a great non-fat replacement for sour cream or cream cheese. It will easily keep for a couple of weeks in the refrigerator. We usually make a big batch and use it for a lot of different things, topping for baked potatoes along with the other usual goodies; as a base for dips or creamy salad dressings, something to enhance a gravy or sauce, just as you would use sour cream or cream cheese. We always have some in the refrigerator!
My Private Note
cups, d ...
Units: US | Metric
- 1Although the original recipe doesnt call for non-fat yogurt, non-fat works fine.
- 2Some recipes almost demand a little fat to smooth their texture on the tongue.
- 3This can be provided by beating a little bit of mayonnaise or olive oil into the non-fat yogurt cheese.
- 4Its still fat, but at least its cholesterol free fat.
- 5If you are skinny and dont have to worry about dietary fat, you can use low-fat or whole-milk yogurt, and then you wont have to worry about adding oil.
- 6Bring 2 quarts of yogurt to room temperature, and stir thoroughly to smooth and break up all lumps.
- 7Optionally, you can add ½ Tsp salt (original recipe, we usually dont, because we use this for so many different things).
- 8Line a colander with a couple of dampened paper towels or a clean, dampened, loose weave cotton towel.
- 9Pour yogurt into the colander, cover with another paper towel or plastic wrap.
- 10Place in the sink, or in a bowl which is small enough to hold the colander away from its bottom.
- 11Let drain for about 8 hours for sour cream consistency or for 24 hours for cream cheese consistency; the longer it drains, the thicker it gets.
- 12If you are a real freak, you can refrigerate the yogurt while it drains, but its not really necessary.
- 13Yogurt is a living organism; it is cultured in warmth, and it thrives on it (within reason).
- 14Draining will normally reduce the yogurt by about half for sour cream consistency, or by about two-thirds for cream cheese consistency.
- 15We normally go all the way to cream cheese consistency and mix in a little low-fat milk if we need it thinner.
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Nutritional Facts for Yogurt Cheese - 'Labanee', in Arabic
Serving Size: 1 (1943 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 591.5
- Calories from Fat 283
- Total Fat 31.5 g
- Saturated Fat 20.3 g
- Cholesterol 126.0 mg
- Sodium 446.1 mg
- Total Carbohydrate 45.1 g
- Dietary Fiber 0.0 g
- Sugars 45.1 g
- Protein 33.6 g