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Yogurt cheese is a great substitute for sour cream and crème fraiche. Yogurt cheese tastes much better than any low fat or fat free sour cream. Yogurt cheese can even be used in place of crème fraiche. Crème fraiche is a thick cream used in sauces and soups and to compliment fruit. Although Yogurt cheese is not as stable as crème fraiche, it doesn’t whip, but with a little sugar or sweetener stirred into it - yogurt cheese is a wonderful addition to all kinds of fruits and fruit based desserts.

1 cup of fat free plain yogurt [without gelatine] can yield close to 2/3 cup of yogurt cheese.

Place a cheese cloth lined sieve over a bowl and let the yogurt drip for 8 hours or so. Discard the liquid and refrigerate the yogurt cheese.




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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

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