It doesn't get easier than this. One ingredient, two different end products.
From 1 yogurt you will get about 1/2 the weight cheese and half the weight whey.
*Optionally add salt, herbs, or dried fruit, mix with honey...
Keep the leftover liquid - whey - to use in fermenting vegetables, fish or in baking.
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Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.