More on yogurt cheese

As I wrote recently, I’m back into yogurt making and yes, more yogurt cheese making.  This time around I’m loving the results more than I ever remember.  Last weekend I needed to make an appetiser so I made a smoked salmon pâté.  I didn't have a recipe, but I remembered how we used to make smoked snoek pâté in Cape Town, and I basically did the same thing, except I used yogurt cheese in place of the creamy cottage cheese we use there. 

This is how I made the pâté :  I flaked some wonderful Norwegian smoked salmon from Costco, mixed it with wasabi, a squeeze of lemon juice and dumped in all the yogurt cheese* I had on hand.  *{made with 2 containers of yogurt}  To serve it, I formed it into a little patty, dusted it with black pepper and served it with baguette.  It was very good and so easy.  I forgot to take a photo of the finished product but the next day for lunch I made myself an open face sandwich with avocado. Yum-yum-yum!

I baked banana bread and discovered how divine it is with yogurt cheese.  Ditto on baked potatoes - it has a sour cream taste, but it's so creamy and yummy.

Almost every weekday I take fruit to work for lunch and a container of home made yogurt. I’ve been reveling in summer’s bounty – peaches, berries, and cantaloupe with yogurt is a match made in heaven.  {Just thinking out loud here, but melon, yogurt cheese and prosciutto would be extremely light and summery and....mwah!}