a pinch of this, a pinch of that

 I can't help being a "granola-head".  Maybe it was growing up in the 60's and 70's.  Maybe it was going to Dordt and getting an education that challenged us to reformational and stewardly lives with a social conscience.  Whatever it was ... I can't shake it.  That's okay.

My latest granola-head passion is making my own yogurt cheese.  I adore cream cheese.  But cream cheese is fairly high in fat, calories and lactose and relatively low in protein.  What do you do?  Make yogurt cheese (also know as "labneh")!  Yogurt cheese is low in fat, calories and lactose and higher in protein.  Win/win!  A comparison:

     Cream Cheese                 Yogurt Cheese

    (1 cup)                                 (1 cup)

      554 calories                         155 calories

        42 gr. fat                              7 gr. fat

      23 gr. protein                      40 gr. protein    

Here's what you need:

2 jelly bags (found with canning supplies)

some sort of vessel to suspend the bags in

(I bought this at Walmart in the craft/floral dept for $4)

plain yogurt  (I use organic 'cuz it's additive-free)

an elastic  (oops ... a rubberband for you 'mericans)

Here's what you do:

Slip one jelly bag inside the other to create a

double-layer for straining.

Place in the vessel and secure with an elastic.

Spoon in some yogurt.  (I do about 1-1 1/2 cups at a time)

Cover and place in the refrigerator.  The

whey (liquid), which carries most of the

lactose and fat, will begin to drain out.

After 24 hours check the yogurt.  At this stage it will

be like thick sour cream.  If that's the consistency you

you prefer ... it's ready ... or ...

Wait another 24 hours and the yogurt cheese will be

pulling away from the jelly bags and will be

the consistency of spreadable cream cheese.

Your yogurt cheese is ready to be put in an airtight container and it's ready to use.

You can flavour the yogurt with fruit or herbs, before or after making the cheese.  Or you can use pre-flavoured yogurt.  Pre-flavoured yogurt tends to be high in sugar, but since sugar suspends in liquid a lot of it drains out with the liquid ... but the flavour remains.

You can use yogurt cheese wherever you use cream cheese or sour cream -- even in baking. It's cheaper and better for you!