Ingredients
- 6 cups (48 oz / 1360g) plain whole milk yogurt (ensure it is sweet and well before its expiration date)
- 0.5 tsp (0.1 oz / 3g) herb salt or sea salt (optional, for savory applications only)
Step-by-Step Guide
- Line a colander with a clean muslin cloth or several layers of cheesecloth and place it in your kitchen sink. If you are making a savory cheese, thoroughly stir the 0.5 tsp (0.1 oz / 3g) of sea salt into the 6 cups (48 oz / 1360g) of plain whole milk yogurt. Pour the yogurt into the lined colander, spreading it slightly up the sides to hasten the draining process, and neatly fold the overhanging cloth over the top of the yogurt.
- Place the colander on a wire rack set inside a deep bowl or dish that is at least 2 inches (5 cm) deep. Ensure there is a minimum of 1 inch (2.5 cm) of clearance between the bottom of the colander and the bottom of the dish to allow the liquid whey to drain freely without touching the cheese. Tightly wrap the entire unit—colander and bowl—with clear plastic wrap to create an airtight seal.
- Place the sealed unit in the refrigerator to drain undisturbed. Leave it for 12 to 18 hours if you prefer a soft, spreadable Homemade Yogurt Cheese (Dehin), or allow it to drain for 24 to 36 hours for a much firmer texture. Once done, unwrap the cheese, transfer it to an airtight container, and store it in the refrigerator for up to 3 days.
Nutritional Information
Please note: The following nutritional values are approximate and based on a standard 2 tablespoon (1 oz / 28g) serving of firm yogurt cheese. Values may vary slightly depending on the brand of whole milk yogurt used and the exact draining time.
- Calories: 45 kcal
- Protein: 3g
- Fat: 3g
- Carbohydrates: 1.5g
Pro Tips
- Check the Ingredients Label: For the creamiest and most authentic result, use a high-quality plain yogurt that contains only milk and live active cultures. Avoid brands that use thickeners like pectin, gelatin, or gums, as these will prevent the whey from draining properly.
- Repurpose the Nutrient-Rich Whey: The yellowish liquid that collects in the bottom of the bowl is acid whey. Don't pour it down the drain! It is packed with calcium and protein. Use it as a substitute for water or buttermilk in baking (it makes fantastic bread and pancakes), blend it into smoothies, or use it to cook rice.
- Timing Your Flavor Mix-Ins: If you are making a savory spread, adding the salt before draining (as outlined in the recipe) helps draw out moisture faster. However, if you plan to add fresh herbs, minced garlic, or cracked black pepper, fold those in after the cheese has finished draining to preserve their fresh flavors and vibrant colors.
- Sterilize Your Cloth: Because this process requires leaving the dairy at a mild temperature while draining, it is crucial to use ultra-clean materials. Boil your muslin or cheesecloth for a few minutes before using it to ensure no unwanted bacteria interfere with your cheese.
Frequently Asked Questions (FAQ)
Can I use low-fat or fat-free yogurt to make Homemade Yogurt Cheese (Dehin)? Yes, you absolutely can! The recipe works with low-fat or non-fat yogurt. However, keep in mind that whole milk yogurt will yield a much richer, smoother, and creamier texture that most closely resembles traditional cream cheese. If you use low-fat yogurt, the yield may be slightly less, and the texture will be a bit firmer and less rich.
What is the difference between Dehin and regular cream cheese? While both have a spreadable, creamy consistency, Homemade Yogurt Cheese (Dehin) is cultured differently. It relies on the lactic acid bacteria found in yogurt, giving it a distinctive, refreshing tang and beneficial probiotics. It is also naturally lower in fat and calories than commercial cream cheese, making it a fantastic, healthy alternative.
How do I know when my yogurt cheese is done draining? The draining time depends entirely on your preferred consistency. For a soft, spreadable dip or a base for sweet desserts like Shrikhand, 12 to 18 hours is perfect. If you want a firm cheese that can be rolled into balls or patties, leave it to drain for the full 24 to 36 hours.
How long does Homemade Yogurt Cheese (Dehin) last in the fridge? Once it has reached your desired consistency, unwrap the cheese and transfer it to an airtight container. When stored properly in the refrigerator, it will stay fresh and delicious for up to 3 days.
