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Yocheese

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  • Yocheese

    I had made any of this in a long time, so i made some last night. I just love the stuff!

    For anyone that has never made it: put some yogurt (as much as you like, i usually do about 3 cups), in a coffee filter or cheese cloth in a strainer over a bowl, and allow the yogurt's whey to drain off overnight. I also put a small plate on top with something heavy on it (last night i used a beer bottle LOL) to press the liquid out. What is left is a soft cheese-type yogurt. Mine is just a bit softer than cream cheese.

    You can mix in all sorts of flavours and berries etc. It' also makes an amazing dip base for homemade dips for veggies.

    I do have a question. Does anyone know how much the nutrional info changes? ie if my ff yogurt had 140 cals 10 carbs per cup. would this be now in a half cup since it's more concentrated..or does it stay the same? I know some say taking the whey off lowers the carbs but i prefer to count them, just wondering if the volume change affects it.

    Any other ideas for flavouring? I like davinci syrups, sweetener/cinamon, frozen blueberries, cocoa sweetener, nat peanut butter.
    Jen, 39, F
    In maintenance




  • #2
    Re: Yocheese

    I've always wondered if the carb count changes when you drain away the whey, which has the carby stuff.
    ~Megs~
    242/141/160 (130)
    dress size 26/10/8
    5'4", Female, May 2, 2003
    My blog:
    http://mformiscellaneous.blogspot.com/

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    • #3
      Re: Yocheese

      Sorry, I can't answer any of your questions. But I just want to say I love this stuff. In Middle Eastern cooking, they call this Labne. Yum!

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