Roasted Garlic\Toasted Onion Yogurt Cheese
  • Cooking Time: 60
  • Servings: 16
  • Preparation Time: 20
  • 2 Tbsp. extra virgin olive oil
  • 1\2 large sweet onion, minced (about 3/4 cup)
  • 1 small pinches red pepper flakes (optional)
  • 1 tsp. fresh ground black pepper
  • 1 tsp. kosher salt
  • 2 large heads garlic, roasted
  • 1 cup tawny port
  • 2 lbs. plain Greek yogurt
  • 1 tsp. fresh ground black pepper
  • 1 tsp. kosher salt
  • 1 Tbsp. chopped fresh Italian parsley (optional)
  1. You will need -
  2. 1 package of cheese cloth
  3. Kitchen twine
  4. Medium sized colander
  5. Medium sized bowl (something the colander will fit in)
  6. Heat the oil over medium high heat in a large sauté pan and add the onions.
  7. Add the red pepper flakes (optional), kosher salt and black pepper, sauté until very brown and crisp, be careful not to burn them, but just on the edge of that.
  8. Add the port and reduce until the liquid is almost gone. Allow to cool completely.
  9. Add the roasted garlic (roast it until it is brown and spreadable) and stir until the garlic is well incorporated.
  10. Place the yogurt into a large stainless steel or glass bowl.
  11. Add the black pepper, salt, parsley (optional) and the onion/garlic mix.
  12. Stir well to incorporate.
  13. Rinse the cheesecloth in cold water and wring out well
  14. Line the colander with at least three layers of cheesecloth (cut it so that you can gather it together at the top)
  15. Place the colander into the bowl
  16. Scoop the yogurt mixture into the cheesecloth, gather the cloth around the yogurt mixture and tie it with some twine.
  17. Make room in your fridge in a place where you can suspend the cheesecloth package, by at least six inches, over the bowl/colander combination with more twine
  18. Allow this package to hang there for at least 24 hours (longer if you like your cheese more firm, the longer you hang it, the more water drains out and the firmer the end product will be)
I like to experiment, but making cheese from scratch is complicated. If you mess it up...throw it away and start over. But yogurt is already almost cheese! The hard part is done for you! So I experiment with different flavors and additions. Some work :)...some do not :(. But the joy is in the journey. This one is great on just about anything. It's soft enough to be a dip for chips and crackers, can be spread on sandwiches and can be baked on salmon or chicken. The preparation time does not include the 24 hours hanging in the fridge...