Yogurt Cheese

Definition and Scope

Yogurt cheese is a dairy product created by draining whey from yogurt. This process concentrates the solids to form a soft, spreadable cheese. It belongs to the broader category of fresh, unripened cheeses. Yogurt cheese is distinct from cultured milk cheeses due to its yogurt base.

The scope of yogurt cheese includes various styles from multiple global culinary traditions. It is known by names such as labneh in Middle Eastern cuisine and Greek yogurt cheese. Its production does not involve rennet or an aging period, classifying it as a simple, fresh cheese.

Production Process

Yogurt cheese production begins with plain, cultured yogurt. The yogurt is typically placed in a cheesecloth or fine strainer to allow drainage. This step can last from several hours to a full day under refrigeration. The duration of draining directly influences the final texture and thickness.

Salt or herbs are sometimes added to the yogurt before or after the draining process. No heat or complex culturing is applied beyond the initial yogurt fermentation. The result is a high-protein, tangy cheese with a consistency ranging from creamy to firm.

Sensory Profile

Yogurt cheese possesses a pronounced tangy and acidic flavor profile derived from its yogurt base. Its aroma is clean and lactic, reminiscent of fresh yogurt. The texture is uniformly smooth and spreadable, similar to cream cheese but with a lighter body.

The color is typically a pure, opaque white. Flavored versions may incorporate additions like garlic, dill, or citrus zest, which modify the sensory characteristics. It lacks the complex, developed flavors found in aged, rennet-set cheeses.

Culinary Uses

Yogurt cheese is primarily used as a spread for bread, crackers, and vegetables. It serves as a lower-fat alternative to cream cheese in dips and desserts. In Middle Eastern cuisine, it is a staple breakfast item, often drizzled with olive oil.

Its mild acidity makes it suitable for both sweet and savory applications. It can be incorporated into cheesecakes, frostings, and salad dressings. Yogurt cheese does not melt well and is therefore not used as a topping for hot dishes.

Regional Examples

Labneh is the most prominent Middle Eastern example of yogurt cheese. It is a cornerstone of Levantine breakfasts and meze platters. In Greece, a thicker, strained yogurt is often used similarly to cheese.

Indian shrikhand is a sweetened yogurt cheese dessert flavored with cardamom and saffron. Scandinavian cultures have their own variations, sometimes incorporating local herbs. These regional examples highlight the versatility and global appeal of this simple cheese style.

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