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1. HOW DO YOU MAKE CHEESE CRACKERS BY JUST COOKING CHEESE FULL
2. HOW DO YOU MAKE CHEESE CRACKERS BY JUST COOKING CHEESE PLUS

Use it in frostings and icings instead of cream cheese – less fat and a great dose of healthy cultures in each cupcake serve.ĥ. I’m also thinking of making a smoked mackerel version!Ĥ. My most recent favourite is salmon and yoghurt cream cheese dip – you can use this yoghurt dip version as a base.

It makes for a creamier, richer base for dips such as the Greek tzatziki, Lebanese garlic sauce or Turkish haydari which is similar to tzatziki but does not include cucumber. Because of the lower water content than yoghurt itself, it can be used as an addition to sauces without splitting, so it is a fantastic for soups and curries.ģ. Spread it on bread, use to top salads, add some to mash.Ģ. It will last for months, but I bet it will be all gone not before long. Make Middle Eastern Labneh and preserve it in quality olive oil and your favourite blend of spices and herbs. Nowadays I keep a serving on hand most of the time.ħ of my favourite ways to use Hung Yoghurt Cheeseġ.

HOW DO YOU MAKE CHEESE CRACKERS BY JUST COOKING CHEESE PLUS

It’s thick and creamy already without any thickeners (gelatine, gums) or additives frequently used in a few of the other brands, plus it is beautifully tart.Īfter making strained yoghurt cream cheese a handful of times, I realised just how very versatile the cheese was and how easily it could form a base for many dishes, both sweet and savoury. I absolutely adore Farmer’s Union Greek-style yoghurt. The secret of this recipe lies in the quality of the yoghurt used.

HOW DO YOU MAKE CHEESE CRACKERS BY JUST COOKING CHEESE FULL

See step by step instructions below or see my full printable recipe for making strained yoghurt / hung yoghurt cream cheese. I quickly decided to make my own because, firstly, it was cheaper and because I could preserve mine in pure olive oil instead of “vegetable” oil blends that the more expensive stuff from the deli came swimming in. I first discovered Labneh – balls of strained yoghurt preserved in herb-infused oil about 3 years ago. Unlike cream cheese, yoghurt cheese is high in gut beneficial bacteria, is creamy without the excess fat and since most of the whey is strained away, it can be enjoyed by people who are mildly lactose intolerant.