I had a tub of homemade yoghurt that needed using up and no time to think of anything, so I did the easy cop out of making some home made cheese. This sort of cheese is called Labne and is a mild and creamy soft cheese.
You simply pour your yoghurt into a muslin square and leave it to drip overnight or for up to 24 hours for all the whey to drip through.
As you can see you get lots of lovely whey.
Once you squeeze out the last of the moisture you are left with a lovely creamy Greek yogurt style cheese that is ready for any flavours you wish to add to it. I simply added some salt and pepper before it went into the fridge, but I can add in some garlic or chives when I come to use it depending on what I want it for. Seemingly it should last for up to a month,, but it's never made it that long in our house, it gets eaten up on crackers and toast much too quickly.
And of course you are also left with all the whey that has dripped out, which I pour into a large ice cube tray, so that I know each cube is a tablespoonful. Once frozen the cubes are popped out and kept in a freezer bag to free up my tray for other things
This whey can be used in all sorts of recipes, Google it for some more inspiration. I tend to add a tablespoon to homemade mayonnaise as it keeps it fresh for so much longer, and it's also great for adding to homemade bread or scones and savoury biscuits as it makes them lighter and richer tasting.
So much better than throwing away some yoghurt that needed using or losing.
Today is a No Spend Day