Mrs. Aquarius, to make yogurt "cheese" you need a strainer and cheesecloth. Fold the cheesecloth to several thicknesses and line the strainer with it; make sure the cheesecloth flops over the side so the weight of the yogurt doesn't pull it into the strainer.
Put the yogurt into the cloth-lined strainer. Gently fold the cloth ends over to loosely cover the yogurt. Place the strainer over a bowl or other container to catch the excess water that will drain out. Place it in the fridge for 10-12 hours, I think. You will have thick, creamy cheese-like yogurt. It will be very tart. You may want to sprinkle in a very small amount of sweetener if you like, or if you prefer it salty, season it with salt.
CruiseCrasy may have a different recipe (I defer to her professional knowledge!), but the principal is the same: drain the yogurt of excess moisture.
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Mrs. Aquarius, to make yogurt "cheese" you need a strainer and cheesecloth. Fold the cheesecloth to several thicknesses and line the strainer with it; make sure the cheesecloth flops over the side so the weight of the yogurt doesn't pull it into the strainer.
Put the yogurt into the cloth-lined strainer. Gently fold the cloth ends over to loosely cover the yogurt. Place the strainer over a bowl or other container to catch the excess water that will drain out. Place it in the fridge for 10-12 hours, I think. You will have thick, creamy cheese-like yogurt. It will be very tart. You may want to sprinkle in a very small amount of sweetener if you like, or if you prefer it salty, season it with salt.
CruiseCrasy may have a different recipe (I defer to her professional knowledge!), but the principal is the same: drain the yogurt of excess moisture.
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