Yoghurt cream cheese

Yoghurt cream cheese

By
From
Encyclopedia of Food and Cookery
Makes
375 g

This soft creamy cheese is excellent with fruit or fruit pastes (quince, guava). It can also be spooned over tomatoes, or combined with herbs and used to stuff tomatoes.

Ingredients

Quantity Ingredient
500g plain yoghurt
250ml cream

Method

  1. In a bowl combine yoghurt and cream. Pour mixture into a sieve lined with a double thickness of dampened muslin (cheesecloth) and set over a bowl. Let mixture drain for 8 hours or until whey has drained off and curds are firm.
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