Thursday, May 24, 2012

It's Not Easy Being Cheesy

Like most people I know, I love cheese...just not on my thighs.  Even though cheese can be a good source of calcium and some protein, it isn't always the easiest on the waistline.  We all know by now that Greek yogurt is a great source of protein and can be used in baking and cooking.  Did you know you can turn it into cheese?  Once the liquid is drained overnight, you are left with a soft creamy cheese that is about the same consistency as cream cheese.

To drain:  I placed a piece of cheesecloth over a small bowl and taped it to the outsides so that the yogurt was suspended over the bowl allowing the liquid to drain under it.  You do not want the yogurt to drop back down into the liquid, so make sure the tape is secure. I doubled my cheesecloth just for a little added strength.  I put about a cup of yogurt on the cheesecloth, covered it with Saran wrap and placed it in the fridge for about a day. 
This is what it looked like after draining:


Lots of liquid left underneath!
 The texture is fluffy and creamy
The possibilities are endless for this cheese.  I added about 1/2 packet of stevia and a heaping teaspoon of cinnamon.  I've schmeared it on my rice cakes and apple slices.  It would also be good on some cinnamon Ezekial toast.  You could easily go savory and add mexican spices and cilantro for a sandwich spread or maybe mix in some lemon zest and herbs to spread on little toasts and top with cucumbers or roasted tomato for a healthy appetizer. 

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