Print

Yogurt Cheese

Course Dairy
Cuisine Canadian
Author Valerie Lugonja

Ingredients

  • One batch of homemade yogurt made from 2L whole milk

Instructions

  1. Place the tea towel, or cloth into the straining basket or onto the Varoma steaming tray
  2. Pour all of the refrigerated yogurt into the straining basket or onto the Varoma steaming tray, ensuring all goes inside of the cloth
  3. Set the straining basket or onto the Varoma steaming tray into a larger bowl, or over the sink, to drip into, ensuring that the basket or tray is well above the dripping area
  4. Leave this over night, or for 8-10 hours; replacing the cloth and turning on the straining tray about 6 times during this process to enable a firmer, and creamier final product
  5. When the cheese peels or falls away from the cloth easily, it is done!