Basic batch

1. Pour pre-made yogurt in a bowl lined with cheesecloth(sieve) and set it in a cool place,
let it drip all day 12-24 hours. Make sure you have double layer of sieve cloth.
2. Add the nutritional yeast, salt and a little bit of lemon juice as well.
3. Divide it into 2 batches so we can flavor it differently.

Flavoring; -Sun-dried Tomato Garlic Herb Vegan Yogurt Cheese

4. Add some finely minced garlic, add 1/2tsp thyme, also 1/2 tsp marjoram.
Also cut some fresh basil leaves into very fine pieces and add in as well.
You can always change the herbs; oregano, lavender, etc.
5. Mix everything.
6. Line a bowl or some mould with some Saran[plastic] wrap to shape the cheese.
You can put sun-dried tomatoes on the bottom if you like.(or leave it plain)
7. Just pat it and fold the Saran wrap over it.
8. Keep it in the refrigerator for several hours to set and then un-mould it, you turn it over.

-Lemon Peppercorn Vegan Yogurt Cheese

4. Wash the lemon. You'll be using the zest, make sure it's organic.
With lemon zest make sure you get no more than just the outside skin.(The white is bitter.)
5. Put a dash of lemon juice in there too. And stir.
6. Same moulding as before, just put peppercorn on top of it.

TIPS
*Miyoko: if you’re going to be making cheese out of yogurt, let your yogurt sit longer so that it gets tangier and thicker, if you want a dessert topping, don’t let it sit out as long