Yogurt Cheese Maker
Recipe • Instruction Booklet
Instructions
Clean unit with soap just before each use.
Place the strainer in its plastic container and add
up to 3 cups (750 ml) of homemade or commercial yogurt to the strainer. Makes 1 cup (250ml) of
yogurt cheese.
Cover and refrigerate unit for at least 2 hours.
Yogurt will continue to thicken for up to 24 hours.
When yogurt has reached the desired thickness,
drain off whey and reserve for other recipes.
Remove yogurt from strainer and transfer to an
airtight container. Refrigerate up to two weeks.
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The Complete
Yogurt Cheese Maker
INSTRUCTIONS AND RECIPES
Yogurt Cheese is a delicious low fat substitute for
cream cheese, mayonnaise, sour cream and
whipping cream.
Yogurt is actually composed of coagulated
particles called curds which are suspended in
a watery liquid called whey. As the whey is drained
off in the strainer, the remaining curds become a
thick cheese–like spread.
This yogurt cheese makes delicious dips, salad
dressings, sandwich spreads, even low fat
cheesecakes. Spread it on toast, muffins or
bagels, or use it to top baked potatoes. Serve
yogurt cheese plain, or flavor with fruit, sugar
or vanilla for a sweeter taste.
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