Hhow to makek e cheese from yo­ghurt in one su­per-uper-easy step

NZ Lifestyle Block - - Farmhouse Kitchen -

Mak­ing a soft cheese from yo­ghurt hurt is not diff dif­fi­cult at all: make your yo­ghurt, then drain itt thro through a ster­ilised cloth-lined colan­der. That is it.

The re­sult­ing creamy paste is re­ally y use­ful for both sweet and savoury dishes. I like to use it plain or I mix it with fresh herbs, salt and cracked pep­per, then spread it on fresh crusty bread or crack­ers. You can also add the raw mix­ture into any veg­e­tar­ian dish to give it a creamy, pi­quant lift.

If the yo­ghurt is drained re­ally well, the re­sult­ing cheese be­comes so stiff you can roll it in balls and place in flavoured oil in a jar. These cheese soft balls are won­der­ful and will keep for weeks in the fridge.

You can also roll it into a log us­ing plas­tic wrap and re­frig­er­ate it, then slice it into rings to serve.

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