SC - yogurt Cheese 101?

[Chris Stanifer]

You can do a world of things to it....it just depends on what you want
to do with it.  I've always added my flavorings/herbs/etc. after the
cheese was made, although sometimes I like to leave it plain.
You can:
- --add garlic, chopped fresh parsley, a little crushed mint, a pinch of
salt, and grated cucumber (squeeze the extra "water" out of the cuke,
though), and you have decent tsaziki sauce (great as a pita dip or in
gyros).
- --add any sort of fresh herb combination and use on baked potatoes
- --use it in the same sorts of situations you would sour cream--in
desserts, etc.
- --great as a dip ingredient for veggies, etc.....
- --A cookbook of mine says you can even save the whey (liquid) and use it
to make bread.
- --What you might want to do is divide some of your first batch up in
little bowls, and experiment with different herbs and spice
combinations.  The cool tangy-ness of yogurt goes great with any number
of ethnic foods (middle eastern, Indian, etc), so there's a world of
possible combinations out there <g>
Have fun,
Maire

Solstice Studios wrote:
> 
> I am experimenting with hyogurt cheese for th first time ever. Hanging out on this board is getting me tooooo excited :)  I have started with a large container of non -nonfat plain yogurt. I put it in two layers of cheese cloth and in a strainer overnight in fridge.
> 
> Now, I am wondering if anyone else here has played with what must be a introductory and basic cheese making method that I am just now getting into :)  I am wondering what sort of spices and uses folks like to do with this cheese, different lengths of letting it sit, spice before or after?, and what sort of recipes are used for it. Sorry if this is too basic for the experienced folks here.
> 
> -Aleska
> 
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