Homemade Organic Yogurt Cheese. AKA Boursin Cheese.
650 grams plain organic yogurt (full fat. Yes full fat!)
3 teaspoons fresh chives (chopped)
1/2 to 1 teaspoon freshly minced garlic
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
Fresh ground pepper
Line a fine sieve with 2-3 large pieces of cheesecloth. They need to overlap the sieve.
Place the sieve over a deep bowl and pour your organic yogurt into the cheesecloth. Cover the cheese with the overlapped cheesecloth.
Allow the whey to drain into the bowl for 24-48 hours. Just put it in the back of your fridge and forget about it until the next day.
After 24-48 hours, remove the cheese from the fridge and lightly squeeze the cheesecloth into a tighter ball, to see if more water comes out.
If you do see more water come out of the cheesecloth, squeeze lightly until the cheesecloth has very little water coming out of it. Make sure not to squeeze to hard or else the cheese will start coming out of the cheesecloth.
Add the cheese to a storable glass container and add the fresh chives, garlic, salt, olive oil and pepper.
Stir everything together and serve with fresh rustic bread or crackers.
Clean your cheesecloth under warm water, allow to dry and keep it for next time!
Yogurt cheese is filled with good fat, which our bodies need for proper hormone development and for healthy cells. It also contains protein to help build muscle and tissue, and probiotics, which we need for a healthy gut.
Cook outside the box
You could add a little cayenne pepper to this homemade yogurt cheese for a little heat.
Use this fresh yogurt cheese as a spread in your sandwiches
Make homemade bagel and lox, instead of using processed cream cheese.
It’s a great homemade gift to give to people you love!