Yoghurt Cheese part 2

We made cream cheese from yoghurt a couple of weeks ago, but it was a bit tart for our taste. So, for Daddy's birthday party. we thought we would have another go.



We used the same equipment as last time, but instead of using the live organic yoghurt from the deli in Biggar we used Greek Style yoghurt from Yeo Valley.



Once again we put it in our cold space under the stairs and it was a great success. The cheese was thicker, creamier and milder.

This time we could shape it into a 'cheese'rather than putting into a jar. It tasted great for lunch, spread on tortillas and topped with roasted vegetables too.