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Marlene's Baked Yogurt Cheese |  Milk Day

makes 2 servings - each serving uses 8 oz of your daily milk allowance

  • 16 oz plain whole milk yogurt
  • various spices or favorite tea
  • set a strainer over a large bowl
  • line strainer with 4 layers of cheesecloth, allowing extra cloth to hang over edges
  • spoon yogurt onto cheese cloth
  • fold excess cheesecloth over top of yogurt and cover with plastic wrap
  • put in refrigerator at least 8 hours
    • the longer it drains, the better
    • suggestion: put a light weight such as a plastic container on top to help the draining process
  • when draining is complete, preheat oven to 450½
  • unwrap yogurt cheese and put into baking pan
  • mix in spices to taste. Marlene's favorites:
    • pictured, Yogi Tea Mexican Sweet Chili tea bag cut opened and mixed in
    • cumin, pepper, sea salt, tarragon, rosemary and summer savory
  • bake in oven approximately 1 hour
    • when you see the sides pull back from the pan and the texture is more firm to the touch, it's ready
  • let cheese cool on stove top
  • note, unused portion may be refrigerated
    • let return to room temperature before eating
  • enjoy!
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