Done

Continuing on with the yogurt cheese...

We ended up leaving the cheese cloth bag of yogurt hanging for about 2 1/2 hours.


I decided I liked this consistancy, though another hour or so would still have been spreadable, I think.

Since the outer edge is thicker and drier than the middle, I turned it out into a bowl for mixing.











I used the same bowl that the liquid was caught in, after transfering the liquid into a measuring cup. Just over 3 cups - enough to split up into 2 batches of bread (4 loaves).














After a thorough mixing, the cheese was transfered to a container I could seal tightly and refrigerated for about another hour.















Then we got to OHMNOMNOM sample *mphf* some NOMNOMNOM...

It was very tasty. ;-)

I like it plain, but this would take well to having something like dill or other herbs mixed in. It's a great spread for bread or crackers, by itself or as an ingredient in a veggie dip, and so on.