This delicious probiotic yoghurt cheese recipe takes front and center stage on a charcuterie board. It compliments both sweet and savoury foods and surprisingly, it tastes like a fancy cheese and not at all like yoghurt.
A recipe that hits all the right notes, this yoghurt cheese tastes as good as it looks. One bite inevitably leads to another because it’s just really tasty! It is also inexpensive to make. All you need is some yoghurt, cheese cloth and a few other optional ingredients.
It’s almost hard to believe that something so rich and seemingly indulgent is also packed with good for us probiotics. This cheese is another great way to get some healthy fermented foods into our bodies.
Yoghurt cheese is simple to make!
Yogurt cheese is really easy to make and you can customize it to your hearts content. Adding garden fresh edible flowers, chopped herbs, dried fruit turns this cheese into a flavourful and artful masterpiece. All you need is nice thick, high fat yogurt, a variety of seasoning’s and a pinch of salt. Bundle it up and let the magic happen.
The finished cheese has a lovely texture. It falls between a cream and a goat cheese. The flavour is bright, zesty and fresh. Impress your guests at the next social and bring a platter of your own cheese or snuggle up with a good book, a glass of wine and a special snack just for you.
Probiotic Yoghurt Cheese recipe = Good For you!
Another feature of this yoghurt cheese is the healthy benefits. According to a study published in the British Journal of Nutrition in 2007, vitamins and minerals naturally found in milk are better assimilated by the human body when in the form of yogurt. This is due to the lactic fermentation processes involving Lactobacillus bulgaricus, L. acidophilus and Streptococcus thermophilus, among other types of oh so good for us probiotic bacteria. (1)
Yogurt is also a good source of calcium, phosphorus, iodine and vitamin B2. It’s a prime source of protein, conjugated linoleic acid (an essential fatty acid), vitamin B12, tryptophan (an essential amino acid), potassium, vitamin B5, zinc and molybdenum (a necessary mineral). The calcium present in yoghurt is bioavailable because the low pH ionises calcium, facilitating intestinal calcium uptake.(2)
Homemade Yoghurt Cheese Recipe
For some visual direction on how we make this cheese you can check out my older post for ‘Yogurt Cheese with Edible Flowers and chives‘. I prefer to make three balls of yoghurt cheese, each one a little different but you can make one large ball, or three smaller ones with this recipe. You’ll want to let the mixture strain for 24 hours for a perfectly creamy consistency (as pictured above). If you’d like it a bit crumblier, leave it to strain a bit longer.
- 1 large container of thick plain yoghurt (2.5% at least)
- Herbs, spices, edible flowers, dried fruit, nuts, etc
- 1 tsp salt
- Divide the yoghurt and salt evenly amongst the three bowls
- Add your chosen ingredients to each bowl (dried fruit, edible petals, herbs etc).
- Place a double thickness square of cheese cloth on your counter top. Sprinkle some of your chosen ingredients on the surface of the cheese cloth. Pour the yougurt mixture on the centre of the square. Gather up the corners and sides of the cheese cloth and secure with twine to form a tight bundle.
- Suspend this ball over a bowl and let the liquid drip out for 24 hours. The whey (liquid) that drains out of the yoghurt is a great source of protein and calcium. You can use it in smoothies or add it to drinks or porridge. You can also use it to make your own lacto fermented fizzy soda.
- When done, gently twist the knot of the cheese cloth while patting and smoothing the cheese ball into the shape your would like. Slowly remove the cheese cloth and enjoy.