Homemade Yogurt Cheese, Awesome

For me nothing compares to the feeling of creating something beautiful and watching people enjoy it. What could be better than serving up a plate of homemade cheese with fresh, local fruit and fantastic crackers for your friends to enjoy. One, in my opinion, really cannot beat the flavor of a truly fresh cheese. Consider using the best quality milk and yogurt for this recipe. You deserve it after all!


Tangy Labneh (yogurt cheese)
Mother Earth News June 2008

1 quart milk
1 tbsp plain yogurt containing live active cultures

Slowly heat the milk to 180 degrees. Let it cool to 110 degrees, then add the starter yogurt and mix well. Keep covered at about 110 degrees for 8 to 12 hours. Letting it sit at this temperature longer results in a thicker, tangier yogurt. ( Inexpensive, electric yogurt makers are designed to keep the temperature constant, but you can use an insulated thermos or cooler to do the same thing.) At this point, you should have perfectly delicious plain, tangy yogurt! To turn your yogurt into delicious cheese, all you do is strain the whey out of it. Line a colander with cheesecloth and let it drain at room temperature for 12 to 24 hours, or until it reaches desired thickness. Now simply add whatever flavorings you like. I enjoy fresh chopped sage and rosemary and sauteed garlic. For the sweet lovers among you try toasted nuts and honey.
Yield 8 to 12 ounces