I love yogurt cheese, especially drizzled with olive oil and zataar. And goat milk yogurt cheese is amazing . . .
I found this really delicious goat milk yogurt (Redwood Hill Farm and Creamery) in the supermarket.
I had some of the yogurt with honey and agave syrup drizzled over the top (the honey gets chewy, and the agave syrup stays fluid–both are delicious over the yogurt).
I decided to turn the rest into yogurt cheese. It is very simple to make yogurt cheese, especially if you have a specially designed seive for this purpose. I have one made by Progressive, but I don’t think it is being made anymore. You can also just use a strainer and some cheesecloth.
Redwood Hill provides instructions for making yogurt cheese on its website. It does not mention refrigeration, but I drain my yogurt in the fridge. After several hours, the yogurt will be thick like greek yogurt, or sour cream. If you drain for a couple of days, the yogurt will get as thick as cream cheese.
You can roll the mixture into balls and let the balls drain on paper towels in the fridge to pull out some more moisture. Then you can store them in olive oil with herbs.
Tags: yogurt cheese