Yogurt Cheese with Dill (and blatant procrastination)


 Despite having more than two weeks of my summer holidays left, last night I lay awake for hours planning lessons in my head.  It wasn’t intentional.  Indeed, I tried very hard to switch off and drift into oblivion, but I simply couldn’t stop thinking about how much there was to do in the coming term and how unprepared I was for it all.  Was also very aware that the next two weeks are chockablock full of fun things, leaving me perhaps only one weekday free to head up to school and get organised.

Hence, on this windy Sunday afternoon I am sitting on my sofa drinking coffees surrounded by a self made fort of novels(Millions for my third years and Fat Boy Swim for the seconds years); essays (another child who thinks Steinbeck wrote a story called Of Mince and Men); old teaching diaries (not sure why though – my writing is totally illegible) and scrumpled up pieces of paper (arranging seating plans can be sooooo frustrating – those of you who have planned a wedding will probably know what I mean).  Playing in the background is Polanski’s MacBethGoodness, it’s gruesome!  The seniors are going to love it.

Meanwhile, dripping away slowly in the kitchen sink is tomorrow’s breakfast.  Inspired by my ricotta making success, I began investigating other types of cheese which could be easily made and discovered yogurt cheese.  Almost entirely effortless, yogurt cheese is lovely and light, and takes very well to being mixed with herbs and spices.  The following recipe is adapted from Madhur Jaffrey’s rather daunting Eastern Vegetarian Cooking.  There is just so much in this cookery book, though I’ve had it for several years now, I have barely scratched the surface of its promise.

 Yogurt Cheese with Dill

500g natural yogurt (I used fat free and it worked well – not as creamy obviously)

1/2 tsp salt

2 tblspn fresh dill, chopped finely

  • Line a colander with three layers of muslin or cheesecloth.
  • Add the yogurt and salt.  Tie corners of material together to make a loose parcel.
  • Hang from a kitchen tap and let drip for 6 – 9 hours.
  • Place yogurt cheese in a bowl and mix with the dill. 
  • Cover and refrigerate until ready to use.

17 thoughts on “Yogurt Cheese with Dill (and blatant procrastination)

  1. Think I’ll try this cheese – I have bothers with the weightier kinds!
    I first saw the Polanski in the cinema ( a long time ago) and staggered out at the end totally traumatised. The effect in a dark cinema was immense. I’ve been using it with my current private pupil, who is blogging (albeit intermittently) at ekki’s english.

  2. I could do that! I wonder if it will work with Greek Yogurt…only one way to find out. Got a bumper crop of dill in the garden… Now, If I can only find some cheesecloth….

  3. That’s a productive way to procratinate! I’ve never made cheese before. This sounds so easy, I’ll have to try it.
    p/s: Gd luck with the prep work.

  4. Chris – Assuming your bother with the weightier cheeses is the same as mine: liking it too much! This has helped me cut down at breakfast time, at least.
    I was keeping up with Ekki’s blog during term time. Inspirational. Will take another look soon.

    KatieZ – No doubt it would work perfectly with Greek yogurt. As for the cheesecloth, I tore up my curtains one time…

    Nora B – Thank you! And it’s so very, very effortless – you must try it out. 🙂

  5. You know what would be REALLY good – is if you put that strained yogurt in the ice cream machine. Makes the most divine frozen yogurt you’ll ever taste.

    Strained yogurt + blueberries + 1/2c sugar => ice cream machine

  6. The cheese sounds easy! I remember us making cheese in the same fashion in school. It was primary 5 and we had a great teacher called Miss Mitchell. We used our break time bottle of milk to make the cheese and I remember us adding yogurt!

    Millions is a good read, but I have never gotten around to reading fat boy swim. The blurb sounds interesting though! I did enjoy of mice and men at high school! It was the first book we read as a class!

    I would recommend Hatchet by Gary Paulsen, Sabriel by Garth Nix and Catherine Called Birdy by Karen Cushman. They are some of my favourite children’s books!

  7. Steamykitchen – Would be an amazing idea but I don’t have an ice-cream maker. Will try it some day in the freezer and stirring by hand though. 🙂

    Holler – I still cry at “Of Mice and Men”. The kids would take the piss out of me except that they are always traumatised too! Thanks for the recommendations – don’t know the Paulsen one.

    Lucy – Very lovely. 🙂 You’d think I’d have read Millions considering I will be studying it with a class in two weeks time. But no. Will be reading it on the flight to Sweden later this week. Glad you loved it – makes the reading of it seem less like work.

  8. Give hatchet a go. It’s about a boy who is flying in a two man plane over the Canadian wilderness, to visit his dad (parents divorced). The pilot has a heart attack and the plane goes down…………………………………
    Oh, it is exciting stuff! I couldn’t put this book down!
    Have you read Sabriel and Catherine Called Birdy or have you just heard of them?

  9. Holler – Read “Sabriel” for sure. Can’t remember if I actually read the other one or not. Tend to skim read a lot of childrens’ books for work and so don’t really read them for pleasure. That said “The Curious Incident of the Dog in Night Time” was one of my favourite books last year!

    Christina – Me too. It must be tried!

    Patricia – I know! I love my cheese, perhaps a bit too much. A low fat alternative is going to help!

  10. hello! how exciting to read stories from a foodie teacher! at the end of the year i graduate as a high school science teacher… and i also love food and cooking!

  11. Pingback: 8 Reasons Why Herbs are Garden Rock Stars « aHa! Modern Living

  12. Pingback: Dill! And over thirty ways to use it… | Brookford Farm

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