Yogurt Cheese
DEHIN
-Recipe from Yamuna mataji
Unlike some cultured milk products in this chapter, yogurt cheese is
not yet sold commercially in America. I think it could become as
popular as Neufchatel or cream cheese. It is a revelation in light
cheese, with an intriguing flavor. If you like yogurt, you will love
dehin. It is nothing more than whole milk yogurt, or even low-fat
yogurt, drained of whey and thickened until solid. It requires little
more than a colander in the way of equipment, and requires only
intermittent attention. Homemade, smooth whole milk yogurt makes the
best cheese. If you prefer to use commercial yogurt, make sure it is
sweet, and use well before the expiration date on the carton. Tart
yogurt is often old, and as the yogurt flavor concentrates as it
thickens, the cheese will become sharp and sourish as well. If you are
using the cheese for a sweet dish, leave it plain; for eating or
cooking, add up to ½ teaspoon (2 ml) of seasoned or herb salt.
Preparation time (after assembling ingredients): a few minutes
Draining time: 12-18 hours for soft cheese or 24-36 hours for firm cheese
Makes: 2 cups (480 ml) soft cheese or 1 ½ cups (360 ml) firm cheese
6 cups (1.5 liters) plain whole milk yogurt
Up to ½ teaspoon (2 ml) herb or sea salt (optional)
1.
Line a colander with clean muslin or several thickness of
cheesecloth and set it in a sink. If desired, stir the salt into the
yogurt, then place it in the colander and spread it up the sides of the
cloth to hasten the absorption of whey. Fold the ends of the cloth over
the yogurt.
2. Set the colander on a rack in a
dish at least 2 inches (5 cm) deep. (Leave at least 1 inch/2.5 cm
between the rack and the bottom of the dish, for the drained-off whey).
Cover the whole unit with clear plastic wrap, sealing it to make it
airtight.
3. Refrigerate to drain for 12-18 hours
for a soft cheese or 24-36 hours for a firm cheese. Unwrap and store,
sealed, for up to 3 days.