While technically not a cheese, yogurt cheese is similar to cream cheese, and it’s easy to make. This can be made with homemade or store-bought yogurt. The tangy flavor is tasty when mixed into desserts.
Yields about 1 cup, depending on type of yogurt used.
- 2 cups plain yogurt
- Salt, to taste
- Set a clean coffee filter inside a mesh strainer. Pour the yogurt into the coffee filter and stir in salt, if using. Place strainer atop a bowl to catch liquid, and move to a refrigerator for overnight, or until whey stops draining. Enjoy it fresh, or use it in recipes as you would cream cheese.
Now you have three easy cheeses under your belt! Of course, you could eat them just as they are, but why not go a step further and incorporate them into some specialty dishes? Use your fresh cheeses in a few of my favorite recipes.
Photo by margo555
Lemon-Blueberry Yogurt Cheesecake
Your homemade yogurt cheese will shine in this light, airy cheesecake, which is the perfect blend of tart and sweet. Yields 1 cheesecake.
- 1 cup flour
- 1/4 cup powdered sugar
- 1/3 cup butter
- 2 cups heavy whipping cream, chilled
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups homemade yogurt cheese
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 cups blueberries, fresh or frozen
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 F.
- To make crust: Mix together flour and powdered sugar. Cut in butter with a fork until mixture resembles coarse crumbs. Press into a 9-by-9-inch baking pan. Bake for 20 to 25 minutes. Set aside to cool.
- To make filling: Combine whipping cream, powdered sugar, and vanilla in a mixing bowl, and beat with an electric mixer on high speed until stiff peaks form.
- In a separate bowl, beat yogurt cheese, lemon juice, and zest until smooth. Gently fold in whipped cream mixture until just combined.
- Spread filling over cooled crust in an even layer. Cover and refrigerate for at least 4 hours.
- To make sauce: Combine water, sugar, and cornstarch in a saucepan. Bring to a simmer over medium-high heat, then add blueberries and lemon juice and continue simmering, stirring frequently, for another 5 minutes. Remove from heat, and stir in vanilla.
- Cover and refrigerate until ready to serve.
- To serve, top each portion of cheesecake with a spoonful of blueberry sauce.
More Simple Cheese Recipes:
Maggie Bullington lives in rural Alabama with her family of homesteaders. She gardens, assists with several home businesses, and tries new recipes with farm-fresh ingredients. Follow Maggie at www.TinyRanch.com.