Marinated Yogurt Cheese - 3g Carbs, <1g Fiber
{How to make the Yogurt Cheese included below]
From: www.stonyfield.com
This is the perfect side dish for a picnic or to give as a gift.
Servings: 32
8 cups Stonyfield Organic Lowfat Plain Yogurt Cheese
1 tsp sea salt
1 head of garlic
2 tsp crushed dried chili pepper
1 tsp dried oregano
1 Tbsp black pepper corns
1 Tbsp coriander seeds
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1 1/4 cups olive oil
6 raw cloves of garlic cut in half
2 medium size mason jars, sterilized in boiling water and air dried.
Drain yogurt for 10-12 hours according to instructions on How to Make
Yogurt Cheese. This should yield 2 cups of yogurt cheese.
Take a head of garlic and break it apart and place the unpeeled cloves
in a hot skillet. Start pan roasting until skin becomes dark and soft
to the touch. Remove all skin and finely chop the roasted garlic.
In a large bowl, mix yogurt cheese with salt and roasted garlic.
In a medium container, combine the olive oil and raw garlic. Set aside.
In a separate small mixing cup, combine the dried chili pepper, oregano,
black pepper corns, coriander seed, rosemary and thyme.
Take teaspoonfuls of the yogurt cheese and garlic mixture and roll
into balls (smaller than golf balls). Lower into the sterilized
jars, sprinkling each layer with the spice and herbs mixture. Pour
the olive oil mixture over the cheese until completely covered.
Marinated the cheese in the refrigerator overnight.
Makes approximately 30- 1 Tbsp servings
Serve with toasted breads or crackers.
Servings: 32
Serving Size: 1 Tbsp
Nutrition per Serving:
100 Calories, 80 Calories from Fat, 9g Total Fat, 0mg Cholesterol,
3g Total Carbs, <1g Fiber, 2g Protein, 6% Calcium
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How to Make Yogurt Cheese
Yogurt cheese is not really cheese at all, but yogurt thickened to
a soft, cream cheese–like consistency. It's a delicious, unique
product—full of protein, calcium, and vitamins—that's often used
as a lower-calorie alternative to cream cheese or sour cream. Yogurt
cheese picks up the flavors of the ingredients it's mixed with and
makes a wonderful dip, spread, or pie and parfait filling.
To make yogurt cheese, simply line a colander or sieve with
approximately eight layers of cheesecloth. Set the colander over
a bowl, and scoop the yogurt into the cheesecloth. Make sure the
whey dripping off is relatively thin and clear. If it's thick
and white, you are losing too much "curd" and do not have sufficient
layers of cheesecloth.
Allow one cup of yogurt for every one-third cup of yogurt cheese
called for in a recipe; half to two thirds of the yogurt will be
lost in the "cheesemaking" process, depending on how long you
drain the yogurt.
Let the yogurt drain anywhere from 1 to 12 hours, depending on
the desired thickness of the cheese; the longer it drains, the
thicker the resulting "cheese" will be. Refrigerate the yogurt
while it's draining, and store the finished product in the
refrigerator, where it will keep for about a week. To reuse
the cheesecloth, simply rinse it out and hang it up to dry.
Though most of my recipes using yogurt cheese call for plain
yogurt, you may use any flavored yogurt, as long as it contains
no fruit. Don't discard the whey! It contains valuable nutrients,
and you can use it as a substitute for milk or water in many
bread, muffin, or cake recipes.
When making a dip or spread with yogurt cheese, fold other ingredients
in gently. Avoid vigorous beating and mixing, and never put yogurt
cheese in a food processor.
The culinary possibilities of yogurt cheese are as delightful as
they are endless.
