Ingredients :
- 1 pack plain yogurt, strained overnight (Plain yogurt is preferable as low-fat type produces less amount. If you want it less sour, add sugar or condensed milk and strain for two nights )
- Adding taste
- 1 totaste wasabi soy sauce, dressing etc.
- 1 totaste tomatoes, anchovies etc.
- 1 totaste salt and pepper (for pizza)
- 1 dash extra virgin olive oil (or other olive oil)
Method :
- For salads: Bake the strained yogurt in a heatproof dish for 30 minutes at 170°C in the oven.
- I use the bottom shelf of the oven, and check the condition frequently after 20 minutes not to burn the surface.
- The yogurt in the photo is made with 1 pack of plain yogurt. I recommend to use a square dish as it helps to heat the yogurt evenly.
- When this yogurt is freshly baked it has firmer texture. But the next day after refrigerating it overnight, the texture is more like cottage cheese.
- Microwaving works too. But it tends to be crumbled. Place a larger dish underneath to keep the boil-over water in the microwave.
- If you are just making a small amount, you can use a toaster oven (bake for about 20 minutes).
- Drain off the liquid, slice the "cheese" and arrange with tomato slices to make a salad. The sliced "cheese" also goes well with wasabi soy sauce.
- For pizza: Put the plain yogurt in a paper towel lined sieve or strainer, and leave it to drain very well overnight.
- Spread sauce on your pizza crust base, then top with the drained yogurt instead of cheese. Sprinkle with salt and pepper.
- If this yogurt "cheese" alone is not rich enough, add some pizza cheese too.
- Then add whatever toppings you want such as vegetables, jalapeno peppers, sausage, salami etc. Bake the pizza as you normally would.
- This is an Indian style curry made with the baked yogurt and eggplants. When it"s simmered, the texture becomes even more cottage cheese-like.
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