We love our yogurt here at the ol’ Flamingo Pond. So much so, that we just can’t leave it alone. And we’re always looking for ways to change it up just a little, to make it a bit more, um, interesting. So, I’m going to share one of our little secrets with you – yogurt cheese. Okay, so it’s not exactly a secret, but if you’re trying to find a tasty and economical way to bring yogurt’s health benefits into your family’s diet, without the artificial flavors, thickeners, and whatever else is being thrown into the commercial stuff these days, try making yogurt cheese and mixing in one of Freakin’ Flamingo‘s fun and delicious all-natural jam flavors.
Let’s start you off with a smaller quantity, and you can double it the next time you make it. And you will make it again!
Yogurt Cheese With Jam
- 2 cups plain Greek-style yogurt
- Fine sieve or tofu press fitted with the light-duty spring
- 2 Tbs. (or more, to your taste) Freakin’ Flamingo Jam
Line the sieve or tofu press with the cheesecloth. If using a sieve, make sure it’s suspended over your sink. (Did you really need me to tell you that?) Spoon the yogurt into the cheesecloth.
Fold the cheesecloth over the top of the yogurt. If using the tofu press, make sure the cheesecloth is tucked in neatly, then cover with the press plate (make sure you’re using the “light-duty” spring.
If using a sieve, make sure the yogurt is covered completely by the cheesecloth and twist the ends closed. Place a plate on top, with a light weight on top of the plate, such as a large can of tomatoes.
Allow to drain for a minimum of 4 hours or overnight.
Unwrap the cheese parcel and place into a bowl or container. What you have now should be the consistency of cream cheese. And will taste like really tangy cream cheese.
Break up the block o’ cheese, add the jam, and stir until it is completely incorporated. The result? Sweet and tangy, smooth and creamy, utterly spreadable yogurt cheese! Make sure to cover and refrigerate the unused portion.
But, it won’t last long! Slather it on a bagel or English muffin for breakfast or spread it on crackers for a snack. Try other mix-ins like roasted garlic and/or other finely chopped veggies to make a savory spread.
The only limit is your imagination! What else would you mix in?