yogurt cheese {a recipe, if you will}
10:22 AM
if you're new to clean eating, like me, check out tosca reno. as in google her, buy her books, visit her website and blog. she's the guru. i think i have five of her books. and dude, she's totally hot.
in a lot of her recipes, she calls for you to use "yogurt cheese" and this stuff has it goin' on with it's versatility. it takes a little prep, but it's soo worth it.
as promised yesterday, here's how you make it.
get your stuff together:
- low-fat plain yogurt
- cheese cloth (get it at the grocery store, where they sell utensils and such)
- a sieve or strainer (i bought a sieve for this and used my strainer=))
- a bowl/container large enough to rest sieve or strainer on top of
now, prepare:
- rest the sieve/strainer over the bowl
- place cheese cloth inside the sieve/strainer
- scoop the yogurt onto the cheese cloth in your sieve/strainer
- cover and let it sit overnight in the fridge. sieve/strainer. ok, so not really but i was in a groove.
the next day, you'll notice all of the water has drained from the yogurt which you throw out and you're left with cheese in the cheese cloth slightly creamier than cream cheese, but with less fat.
you can use this like you would cream cheese, on toast or bagels in the morning. you can add vanilla yogurt, vanilla extract, cinnamon, nutmeg, dill, garlic, whatever you can think of to use as a dip or spread for. . . whatever you can think of. it's completely versatile and extremely good! it's a little tangy or tart by itself, but it takes on the flavor of whatever you mix in.
genius.
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