Homemade Yogurt Cream Cheese

This is a simple overnight cheese with a surprising flavor. Use it like cream cheese or prepare the desert cheese below.

• 1 quart plain yogurt

1. Line a colander with a double layer of fine cheesecloth. Place the yogurt in the cheesecloth. Allow to drain for 1 hour. Tie the corners of the cheesecloth and hang the yogurt to drain overnight. This cheese will keep up to a week in the refrigerator.

Yogurt Dessert Cheese

• 1 batch of yogurt cheese
• 2 teaspoons honey
• ¼ teaspoon
• cinnamon
• ¼ teaspoon vanilla extract
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice

1.  Combine ingredients and serve as a dip for fresh fruit.

Lemon Cheese

This is a quick and easy cheese to make and can be used as a cheese spread.

•  ½ gallon whole milk
• 2 large lemons
• ¼ teaspoon cheese salt

1. Warm the milk to 165^oF. Stir often to avoid scorching the milk.
2. Add the juice of two lemons to the milk.  Stir for 5 seconds then allow the milk to set off the stove for 15 minutes.  The warm milk will separate into a stringy white curd and a greenish liquid whey.
3. Line a colander with cheesecloth and pour the curd and whey into the colander.
4. Tie the four corners of the cheesecloth into a knot and hang the bag of curds to drain for an hour or until it stops dripping.
5. Remove the cheese from the cloth and place it in a bowl. Add cheese salt to taste. This cheese will keep up to one week in the refrigerator.

Lemon Garlic Cheese Dip

• 1 batch of Lemon Cheese
• 1 small garlic clove
• 1 tablespoon Half and Half
• ¼ teaspoon dill weed

1. Finely crush garlic then combine all ingredients. Mix until smooth. A small food processor works very well to blend the ingredients. Serve with rye crackers and a sweet white wine. To use as a dip for raw vegetables add more Half and Half until the desired consistency is reached.