• Media Kit
  • Meet the Russells
  • The Cure…
  • View russellsadventures’s profile on Facebook
  • View @RobinRussell52’s profile on Twitter
  • View russellsadventuresmn’s profile on Instagram
  • View robinrussell52’s profile on Pinterest
  • View robin-russell-467b9446’s profile on LinkedIn
Russell's Adventures
  • Home
  • Meet the Russells
  • The Cure…
  • Robin’s Adventures
    • Low Carb Recipes
    • Kitchen
    • Life Lessons
    • Frugal Living
  • Family Adventures
    • Marriage
    • Parenting
    • Family
    • Travel
    • Homeschool
  • Book Recommendations
  • Giveaways
  • Media Kit
fermenting, frugal living, Recipes  /  August 13, 2015

Eating her curds and whey

by robinrussell52

I was looking for ways to use up our homemade yogurt and came across this process to make yogurt cheese, similar to cream cheese. I found the strainer contraption at Mills Fleet Farm in the canning section. If you don’t have a fancy strainer you can use a clean dish towel, then twist the towel until it begins to squeeze the liquid out. Then hang this over a bowl, cover the bowl so fly’s stay out. Wait a couple hours and you have yogurt cheese.

I began making homemade yogurt a few years ago. I can make a gallon of yogurt cheaper than I can buy a large pint at the store. I have simple and easy crock pot recipe, but that post is for another day.

It’s delicious on toast, in stuffed french toast, or your favorite cream cheese recipe. Simple, easy, delicious!

First step is to spoon the yogurt into a mesh strainer
or kitchen towel
Gravity will begin to help the liquid in the yogurt
to separate and squeeze through the mesh strainer.
This usually only takes an hour or so.
You can find one of these handy strainers in almost
any canning section. A kitchen towel and wooden spoon
can also be used.
The final result! Yogurt Cheese and whey.
If you are into fermenting foods whey can be used
to make homemade sauerkraut and other delicious dishes.

Related

Post navigation

Shrimp Scampi V Recipe
Tyden Farm No. 6 the Past with a Touch of the Present

1 comment

  • donnahup
    August 19, 2015

    I had no idea what curds and whey were. Thanks for sharing 🙂

    Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts

  • Making the most of your leftovers and eating well even with high grocery prices. August 29, 2023
  • When hope shines through February 21, 2023
  • Tuna Salad December 25, 2022
  • Low Carb quesadilla December 25, 2022

Follow our Adventures

Let's get through life together. Enter your email address to stay up to date on fun field trips, family vacations, life lessons, delicious recipes and more.

Join 2,444 other subscribers

Recent Posts

  • Making the most of your leftovers and eating well even with high grocery prices. August 29, 2023
  • When hope shines through February 21, 2023
  • Tuna Salad December 25, 2022
  • Low Carb quesadilla December 25, 2022
  • Low Carb Chocolate Truffles December 25, 2022

Categories

Archives

Follow Us on Facebook

Follow Us on Facebook
  • Elara by LyraThemes
  • Site by RCV