How to drip yogurt to make cream cheese

Dripped Yogurt is also called cream cheese or yogurt cheese.

It is a very good substitute for the dry curd cottage cheese or farmer cheese used in many recipes.

To drip the yogurt you need 3 items:

• a container to catch the water that drips off 
• a sieve, funnel or colander 
• a cloth or coffee filter to line the sieve

1. Put the sieve, funnel or colander on the container
2. Line it with the cloth. The cloth can be cheesecloth, linen, a handkerchief, muslin or any fine cloth or a coffee filter
3. Fill the sieve, funnel or colander with yogurt and let it drip. The water that drips out is from hydrolysis, the products of which are glucose and galactose, not whey.
4. You can drip yogurt at room temperature (depending on the room temperature) or in the refrigerator. 
5. Cover with a plate or cloth to make sure no bacteria/dust comes in contact with the yogurt. The longer it is dripped the thicker the yogurt will be. You can leave it for for a few hours, up to 24 hours. 
6. Store the dripped yogurt in a sealed container and refrigerate until ready to use. 
7. The resulting dripped yogurt is almost pure casein. 
8. Water of hydrolysis is left over and contains galactose, proteins like lactoalbumin and some lactic acid.

Yogurt FAQ from Elaine 

Yogurt Starter

Milk to use for yogurt

Why Yogurt is important

How to make yogurt