24.4.10

YOGURT CHEESE

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 or to compliment fruit. Although Yogurt cheese is not as stable as crème fraiche, for instance 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.

YOGURT CHEESE
1 cup of fat free plain yogurt [without gelatine] will 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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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!