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