Yogurt Cheese Maker
Recipe • Instruction Booklet
The Complete
Yogurt Cheese Maker
I N S T R U C T I O N S A N D R E C I P E S
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.
Instructions
1Clean unit with soap just before each use.
2Place 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.
3Cover and refrigerate unit for at least 2 hours. Yogurt will continue to thicken for up to 24 hours.
4When 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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