I’m going to a cookout next weekend and everyone was asked to bring an appetizer, side or drink. Most parties are chock-full of meatballs, pigs in a blanket, and other fat-with-a-side-of-fat finger foods. As a healthier alternative, I decided to make some goat yogurt cheese. This did take a little more planning than I’m used to as the cheese takes at least 24 hours, if not 48, to set up. But it’s easy as pie and gives you a little dose of healthy probiotics to help digest all the other junk at the party.
Ingredients:
- Plain goat yogurt
- Fine sea salt
- Black pepper
- Fresh dill (dry is ok too, just a little different taste)
- Garlic powder
Tools:
- Cheese cloth
- Small mesh strainer
Directions:
- Pour yogurt into a bowl
- Add salt, pepper, dill and garlic to taste
- Cut the cheese cloth into a shape that overlaps 3-4 times and fits into the strainer
- Pour yogurt mixture into the strainer on top of the cheese cloth
- Place strainer over a bowl and place in the refrigerator for at least a day, but up to 3 days. The water in the yogurt will strain out and leave you with a thick, spreadable cheese.
- Remove from strainer, peel cheese cloth off cheese. Place on a dish and smooth out the top to remove the marks from the cheese cloth
- Serve with crackers or veggies
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