Cottage cheese from yogurt
Description
The dish is prepared without unnecessary complications. I was curious to make cheese specifically from fruit-flavored yogurt rather than plain yogurt. The result was incredibly tender, very similar to store-bought fruit cheese desserts with a strawberry flavor and aroma, but with minimal sugar, since most of it drained off with the whey. The finished cheese has a pronounced tanginess, so if desired, it can be served with honey or syrups. The dessert is ready to be served.
Instructions
- 1
Step 1
To make cottage cheese from yogurt, you will need any 1.5% yogurt, preferably in two 500-gram packages, as they will be easier to work with. Wash the yogurt packages under running water, dry them thoroughly, and place them into the freezer until completely frozen. I will be using strawberry yogurt; you can choose any fruit or berry flavor you like.
- 2
Step 2
Carefully cut the packaging off the frozen yogurt with a knife or scissors. Fold a piece of cheesecloth into several layers, line a colander with it, and place the blocks of frozen yogurt on the cloth. Be sure to place a deep container under the colander to catch the whey that drains off. It's best to leave the yogurt to thaw overnight.
- 3
Step 3
When all the whey has drained, tightly wrap the edges of the cheesecloth, cover with a small flat plate, and place a weight on top. I use a saucepan filled with water. Leave for another 3–4 hours, allowing the remaining whey to drain completely and the curds to become thicker.
- 4
Step 4
After some time, you can enjoy the most delicious and tender yogurt cheese.
- 5
Step 5
Transfer the cottage cheese to a convenient container, serve with berries, honey, or syrups.