Mountain High Yoghurt


	Home \| FAQ \| Contact Us \| Food Service \| For Brokers \| Privacy

Featured Recipe

Lowfat Enchiladas

Cooking With
Yoghurt

Yoghurt Cheese

Here’s one way to get more mileage out of plain yoghurt—use it as a substitute for cream cheese by straining out the liquid. (Yoghurt Cheese works well in desserts as well as other recipes.)

1 32-oz. container Plain or Flavored* Original Style Mountain High Yoghurt
Cheesecloth or clean linen towel
Strainer or colander
Deep pan or bowl

Set a strainer or colander over a deep pan or bowl, supporting it so base of strainer is at least 2 inches above pan bottom. Line strainer with two layers of cheesecloth or a clean linen towel. Pour the yoghurt into cloth. Tightly cover entire strainer and pan set-up with plastic wrap. Chill 24 to 48 hours, pouring off liquid as it accumulates**. Unwrap yoghurt cheese and scrape from cloth. Store in refrigerator in an airtight container for up to two more days.

Makes about 1 pound (16 oz.) Yoghurt Cheese.

*Flavored yoghurt cheese can be used as a smear for bagels.

** Liquid whey can be used as a liquid substitute to add protein to recipes that call for milk. See our Cranberry Nut Muffins recipe.