I started making this cheese about three weeks ago and I can’t get enough of it. I used it to spread on bagels with some lox, I added it to a French omelet with chives, I eat it as a spread with some honey drizzled on top. It’s got a lovely tang but retains all the probiotics from the yogurt during the cheese making process. Making the cheese itself is easy. However, first you have to make the yogurt!
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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