SC - Yogurt Cheese

[Brian L. Rygg or Laura Barbee-Rygg]

Lord Ras,
I use this method of making yogurt cheese as the base for a lower-fat
boursin (French garlic, pepper, herb cheese-- usually a double or triple
cream base).  Let it age for at least a week to blend the flavors.  I add
the seasonings to taste and use whatever herbs besides parsley I have
currently growing in my garden.

Raoghnailt
- ----- Original Message -----
From: <LrdRas at aol.com>
To: <sca-cooks at Ansteorra.ORG>
Sent: Wednesday, September 15, 1999 2:34 p.m.
Subject: SC - Yogurt Cheese


> In a message dated 9/10/99 2:02:10 PM Eastern Daylight Time,
> rygbee at montana.com writes:
>
> << I take yogurt -- the natural kind without the thickeners like gelatin,
and
>  drain it in a #6 plastic Melitta coffee cone lined with a paper filter.
I
>  cover the top of the cone with plastic to keep out odor and prop it in an
>  8-cup Pyrex (glass) measuring cup in the refrigerator -- leave it
overnight.
>  One quart yields about 2 C. fresh cheese.>>
>
> I have never tried this method of making yogurt cheese before but you can
bet
> I will put away the 4 layers of cheese cloth that I used at Ladies
Champions
> Tourney. That was the first time I tried actually preparing the yoghurt
> cheese/garlic dish. :-)
>
> Ras
>
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