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I did this with fat-free American yogurt. I had not heard of adding the salt either, but I agree that it is a great addition. I let mine drain for about 24 hours and from 3 cups of yogurt I got about 1 cup of yogurt cheese and about 1.75 cups of whey. I used most of the 'cheese' in stuffed mushrooms. I looked around for ways to use the whey and I'll definitely do some more experimenting, but this time I used it to make grits (with some added water, salt, and pepper; plus a tiny bit of parmesan at the end). They were amazing grits...they were soft and creamy and tasted cheesy and rich, when really they were quite light and healthy. I'll definitely be doing this frequently and trying out new uses and other types of yogurt. The labneh and whey are so much more interesting separate than they are together as yogurt!
i really loved this i made the cheese ball's and covered it with extra virgin olive oil, the was yummy spread over pumpernickle baguetts,with olives and garlic
I've made this yogurt cheese and it's really good, although I had to use just plain (not Greek) yogurt. I use it on crackers, instead of cream cheese. Very creamy.
I was skeptical at first, but when mixed with the olive oil, it turns into a great spread for crackers. I made this with homemade yogurt. Yum!
Awesome! I usually half the recipe, but it's great! I haven't made the labneh balls yet, but I will have to try that too. I have also used Homemade Yogurt to make my own yogurt first and it's fantastic, but requires a little longer straining time.
Oh. Mah. Gawd. AMAZING. I made the cheese balls and ate a bunch with olives and sourdough and it ROCKED. So easy, so cheap and above all nutritious AND delicious!!
Made this with some homemade yogurt so I ended up having to drain it about two full days, then added spinch dip mix, and I have to say it is wonderful. It never got firm enough to make the cheese balls, so next time I will use some store bought yogurt as it is firmer to start out with. Thank you for a great recipe.
Made this last night before going to bed using plain ordinary yogurt and it turned out great! I spread it over some toasted raisin bread for breakfast this morning
Fantastic. Made a batch, rolled in Zatar and jarred with olive oil. Very pretty. Oil hasnt clouded and the colour of the herbs and sesame seeds pressed onto the cheese is very pretty. I will make little jars of them for Christmas gifts. My 3 and 5 year old kids have almost polished off this batch, I have had to hide the last of them for me and hubby!
This is so good. i can't have regular cheese, so this is a wonderful substitution. i used coffee filters and my colander instead of suspending it. Lovely. The consistency changes the longer you leave it sitting. It goes from sour cream texture to a cream cheese like texture. Thanks for the recipe!