Yogurt, the dairy food that is the result of milk fermented and thickened with thermophilic bacteria, has an ancient past.

Food historians theorize that this creamy textured food with an astringent, slightly tart taste originated with nomadic Balkan tribes thousands of years ago. Although the first yogurts most likely were an accident, the process was developed primarily as a means of preserving milk.

Yogurt can be made from cow’s, goat’s or sheep’s milk. In other parts of the world, camel, horse and even yak’s milk are used. Praised for its health-giving qualities, yogurt is rich in calcium, phosphorus, calcium and B vitamins.

The bacteria present in live yogurt ensure that it is easily digestible. So much so, it is often recommended as a dairy alternative for folks who are lactose intolerant. Yogurt stimulates the friendly bacteria in the gut and suppresses harmful bacteria, aiding in digestion and relieving gastrointestinal problems.

At our house, we enjoy whole milk yogurt as a topping on granola or pureed in the blender with frozen blueberries and strawberries as smoothies. I also like to make a yogurt cheese, a simple process that requires minimal equipment.

Yogurt cheese can be substituted for cream cheese or sour cream in almost all types of cooking.

It’s delicious spooned over baked potatoes and replaces mayonnaise in dips and salad dressings. Seasoned with fresh herbs like chives and dill, it makes a savory spread on crackers. Stuff celery, spread on a bagel, top nachos and salsa, yogurt cheese is a versatile workhorse in the kitchen.

Cheryl Wixson lives and cooks in Stonington. She welcomes food-related questions and comments at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Yogurt Cheese

1 quart yogurt

strainer

large bowl

cheesecloth, paper towels or coffee filters

Line the strainer with cheesecloth, paper towels or a large coffee filter. Set the strainer over a bowl to catch the liquids. Spoon the yogurt into the strainer, and set in the refrigerator.

Let the yogurt drain until it has reached the desired consistency. The longer the yogurt drains, the thicker the “cheese.” Overnight works best. Spoon the drained yogurt into a jar and store in the refrigerator for up to 2 weeks.

Nutritional analysis per tablespoon (varies with the amount of fat in the yogurt): 17 calories, 1.8 grams protein, 2.4 grams carbohydrates, .1 grams fat (0 grams trans fat), 24 mg. Sodium, 0 grams fiber.

Cheryl's notes: I’ve tried all systems, and paper towels seem to work best. In about an hour, the yogurt cheese will be thick enough to use as a sour cream; overnight it becomes like a cream cheese.

Yogurt Cheese Balls

You’ll be a food star when you prepare and serve these delicious cheese balls with crusty bread or on top of a salad of leafy greens.

 

Fresh yogurt cheese

fresh chopped herbs like rosemary, chives, parsley or dill

olive oil

Mix the fresh chopped herbs with the yogurt cheese. Roll generous tablespoons of yogurt cheese into balls. Place balls on a plate and dry at room temperature for several hours or overnight.

Place cheese balls in a jar with a lid and cover with olive oil. Store in the refrigerator.

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