Everyday Food Challenge, Issue 13. I made cheese.

So over on my 37 Things List, I have making mozzarella cheese on the list of things I want to accomplish. Does making yogurt cheese count? Probably not, but this was super easy. To make it, you’ll need a little time for the yogurt to separate.  I left it in the fridge over night and about a cup of liquid drained from the original two cups of plain yogurt.  The magazine suggested using the yogurt cheese as a baked potato topping by just mixing in some blanched minced garlic and a couple of tablespoons of finely chopped chives. It tasted like a more decadent french onion dip. I bet it would be even more over the top with the addition of caramelized onions.  I’ll save that for another day, perhaps a swanky coctail party.  Who wants an invite?