Fit Fare

I first encountered yogurt cheese at a Middle Eastern grocery store and café in Burlington VT, where you can munch on pitas with baba ghanoush, falafel, and kibbeh while browsing the back wall for imported treats. Drizzled with a pungent olive oil, I ripped my pita and dug into the creamy smooth mound of yogurt cheese heaped onto a plate. I’ve become a faithful convert ever since, habitually making my own yogurt cheese and creating new uses for it, sometimes greatly diverging from its Middle Eastern roots. From salty and savory to sweet and decadent, yogurt cheese inspires culinary creativity. It’s also helpful to maintain a healthy diet. Substitute yogurt cheese for sour cream in dips and sauces, swamp for cream cheese on bagels, dollop it onto spicy soups, or smear it onto waffles with maple syrup, and your taste buds and waistline will thank you.

Making yogurt cheese is also simple and inexpensive. You only need a cheesecloth and a quart of plain yogurt to start. I’ve upgraded from the cheesecloth to a yogurt cheese strainer. You can order them online or you can also scout them out on your own. Since I am health conscious, I buy primarily buy fat free plain yogurt and have had the best luck with Stonyfield Farms. Each container of yogurt has different bacteria and consistency so even within one brand, you may get some differentiation.

Place the yogurt in a cheesecloth or yogurt strainer in the fridge over a bowl, and let it sit for at least 4 hours. I’ve let it sit for as long as two days. The longer you let it drain, the thicker the yogurt cheese becomes. Yogurt cheese can take a long time to make depending upon your preference, but once you scoop out a batch of thick cheese, your patience will be rewarded. The general rule is 2 cups of yogurt yields 1 cup of yogurt cheese. Season the yogurt cheese according to your taste, or substitute it in a recipe for sour cream, mayonnaise, or cream cheese.

Homemade yogurt cheese is an increasingly attractive alternative as we learn more about the health benefits of yogurt. In fact, it’s hard these days to make sense of what yogurt can and can’t do for you. Everyone knows that yogurt is good for you because it contains key phrases such as “live and active yogurt cultures” and “probiotics.” Yogurt isn’t just a food anymore – it’s a miraculous nutritional powerhouse that according to the National Yogurt Association claims to be capable of boosting immunity to diseases, stimulating digestion, lowering cholesterol, and combating certain types of “cancer-causing compounds.” Yogurt is the quintessential health food on the go, available in cups, smoothie bottles, and squeeze tubes, (rainbow sprinkles and granola optional), and also appearing in non-refrigerated forms, covering raisins and nuts, and smothered over cereals and meal replacement bars. Even if you do remain skeptical as I am of all of the increasing benefits to eating yogurt, especially with increased amounts of additives and sugar, it is an excellent source of protein and calcium, both of which are needed to grow and maintain skeletal and muscular development. Making yogurt cheese allows you to reap yogurt’s full nutritional value and taste, while controlling the amount of sugar and additives.

Some of my favorite recipes to make with yogurt cheese are often simple and require no formal procedures. I like to dump in any herbs that I might have on hand like cilantro, basil, or parsley. If I’m looking for a salty spread on my pita or crackers, I might add some garlic salt, pepper and a sprinkle of olive oil. This is a faithful standby. I’ve also added curry powder, cumin, mustard, and even cinnamon and honey for a sweet treat spooned over fresh fruit. For a less impromptu snack that is still quick and easy, I’ve combined yogurt cheese in a food processor with roasted red peppers as well as sundried tomatoes and pesto. You can also use a blender in place of the food processor. The possibilities are endless and are only restrained by what your creativity.

Here is a salty and sweet variation of a balsamic yogurt cheese dip that I’ve adapted from the Dannon yogurt website. It can be used with cut vegetables or fruits, as desired. It’s perfect for light bites during the spring and summer.

Savory Balsamic Yogurt Cheese Dip

2 cups plain yogurt (low fat or fat free can be used)
1/2 cup balsamic vinegar
2 teaspoons chopped garlic
½ cup minced red onion
¼ cup feta, crumbled (if desired)
2-3 tablespoons chopped parsley (or any savory herb)
Add salt and cracked pepper to taste

Drain the yogurt for at least 6-8 hours. In a small saucepan, combine the vinegar and garlic until you have about a ¼ cup. Let cool for a few minutes. Combine yogurt, balsamic, parsley, and feta, if using, and serve with vegetable crudités, pita crisps, etc.

Sweet Balsamic Yogurt Cheese Dip

2 cups vanilla yogurt (low fat or fat free can be used)
½ cup balsamic vinegar
1 teaspoon lemon juice
2 teaspoons brown sugar
2 teaspoons cinnamon or grated cinnamon stick

Drain the yogurt for at least 6-8 hours. In a small saucepan, combine the vinegar, lemon juice and brown sugar over low – medium heat until you have about ¼ cup. Let cool. Combine balsamic mixture, yogurt and cinnamon to taste. Spoon over strawberries or other fruit as desired.

Inspirational recipes sites for yogurt cheese include the Stonyfield Farm website and the Dannon yogurt website, and, of course, dear reader, if you have any tips or creative yogurt cheese recipes, please feel free to share them as well.