Recipe: Yogurt Cheese

Years ago I was at a friend’s house and looked in her fridge and discovered something strange. When I asked her what it was she said that she was making yogurt cheese. It was something that her grandmother had taught her how to make.

I had not really thought of it until recently, when this website (bzzagent) I am a member of asked me to review and give feedback on FAGE Greek yogurt. Since I was getting three 17.6oz containers of yogurt I figured this was the perfect situation.

You are going to need:

1 ½ teaspoons dry dill

1 teaspoon freeze dried garlic

¼ teaspoon salt

The zest of one lemon

2 cups of Greek yogurt

The non-food items you need are:

32oz wide mouth canning jar with lid

12oz wide mouth canning jar (you can use the same lid as above since you only need one at a time)

Cheese cloth 1’x3′

A rubber band

A small mixing bowl and a spoon

In the bowl combine the ingredients and mix in thoroughly. If you are impatient you can stop there and use the mix as a delicious dill dip for veggies or chips or on salmon.

Take the cheese cloth fold it into a 1’x1′ square and set it in the 32oz jar so it hangs about halfway down the jar and secure it below the jar threading with the rubber band.

Spoon the yogurt mixture into the cheese cloth net. Be sure not to press it in too hard so that it doesn’t press the mixture out.

Secure the lid and let the mixture refrigerate overnight.

When it is ready it will have lost about a half cup of liquid. Carefully remove the cheese cloth net, remove the yogurt cheese from the net and place it into the smaller jar.

Serve on crackers, toast, or bagels with lox or whatever you think is delicious.



Eggs for Breakfast

This morning I wanted eggs and potatoes, to use less oil in frying the potatoes (and since it wasn’t as hot as it has been), I decided I would pop them in the oven.
So the oven went on to 450 and I chopped the potatoes into 1/2″ cubes, threw in a little olive oil, splash of water, salt, pepper, minced garlic, onion flakes and rosemary.
Then I cooked the bacon (on about 4), sometimes I put that in the oven too, but my sister likes hers soft and I like mine crispy so the stovetop was easier, as I could take advantage of uneven cooking temps.
When the bacon was about halfway done, I mixed the potatoes.
When the bacon was almost done I realized I had forgotten to cook the eggs, so I grabbed two of those mini soufflé dishes, in each I added: 2 eggs, 2 teaspoons of half&half (milk works too) and sprinkled the top with melted cheese and popped them in the oven.
I let them bake until the cheese started to turn golden. Then they were ready to serve, if you like your yolks runny, take them out when the cheese gets melted, they will continue to cook for a bit when you take them out. If you want your cheese more cooked but want runnier yolks use very cold eggs.