Ingredients:
2 C. Yogurt Cheese (see link below)
Juice from one Lemon (about 1 T.) (to taste)
1-2 tsp. Coconut Palm Sugar (or sweetener of choice to taste-optional)
Lemon zest from 1/2 lemon (optional)
Directions:
Drain 2 cups of plain yogurt overnight (with live/active bacteria). Reserve the whey (the liquid that collects from draining the yogurt) for baking or making ricotta cheese. (Refer to the link below for full instructions to make the yogurt cheese). Mix the juice, zest and sweetener into the yogurt cheese until thoroughly blended. Ready to use. Keep refrigerated.
Serving Suggestions: Top with a little lemon zest or curled lemon slice for garnish. The yogurt cheese can be used as a spread for crackers (add a little fresh or dried dill if desired), filling for celery or sweet peppers, or for making lemon cheesecake or other baked goods, such as cake, muffins or sweet bread. Try mixing with plain pasta. The Lemon Yogurt also makes a great parfait, or frozen yogurt pops. As you use it, you will find many ways to adapt it into your cooking and baking. Use to substitute for Cream Cheese, Crème Fraiche or Sour Cream.
Note: Sweetener is optional. If you want to use the Lemon Yogurt as a savory spread, omit the sweetener. If you plan to use for baked goods or cheesecake, you can sweeten, but account for that in the recipe you are using. Honey can be added if desired.
Refer to the link to make Mascarpone:
Refer to the link to make your own Yogurt:
justfowlingaround.weebly.com/recipes-for-self-reliance/yogurt-good-for-you-and-chickens
Refer to the link to make Labneh--Yogurt Cheese:
justfowlingaround.weebly.com/recipes-for-self-reliance/yogurt-cheeselabneh
Refer to the link to make Lemon Cheese: justfowlingaround.weebly.com/recipes-for-self-reliance/lemon-cheesefrom-1844
Refer to the link to make Crème Fraiche: justfowlingaround.weebly.com/sweets-treats-and-drinks/matured-creamcreme-fraiche
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