The St. Benoit Creamery family recently developed a new product to tempt your palate and cooking skills. In keeping with our artisan and terroir roots, our new yogurt cheese is a simple and delicious creamy dairy product full of all the healthy live cultures you find in our yogurts sold in our same ceramic crocks. It can be eaten cold straight out of the crock, as a spread or dip, used in baking or sauces, and is a healthy alternative to cream cheese or crème fraîche.
Of course we remain true to our goals by using the same pasture-fed organic jersey cows’ milk and live active cultures found in our yogurt, and then add just a hint of sea salt at the end--Just three wholesome ingredients; organic pasture-fed jersey cows’ milk, live active culture and sea salt. Because there is no added cooking time the probiotics remain live. It has a very low lactose content and few carbohydrates.
Yogurt cheese is wonderful alone on raw vegetables and pita chips, spread on a sandwich or bagel, spooned on pasta or salad in place of goat cheese, and can even be baked in a cheesecake or soufflé. Try out one of our recipes or experiment in your own!
1 medium butternut squash (about 4 1/2 cups chopped)
2 cups water
2 cups milk
Coarse gray sea salt
2 large leeks
1/2 package Fatted Calf bacon
1 crock St Benoît Yogurt cheese
2 Tbls. Butter
6 slices country loaf (etc., Pullman, campagne, levain, etc.)
Fine sea salt
1. Peel and chop the butternut squash. Place squash, milk, water and sea salt in a large pan, cover and simmer 30 minutes or until squash is tender.
2. Meanwhile, cook the bacon until crisp, drain and reserve 2 1/2 Tbls. of the rendered fat. Crumble bacon and set aside.
3. Carefully clean the leeks and chop the white part finely up to where the leeks are light green (reserve the darker green tougher leaves for stock on another day). Sauté the leeks in 2 Tbls. of the rendered fat and 1/2 tsp sea salt until slightly browned, soft, and translucent.
4. Add the leeks to the cooked squash, reserving 2-3 Tbls. of the leek mixture for the yogurt cheese topping. Purée the leeks and squash until smooth. Mix the remaining reserved leeks and the remaining 1/2 Tbl. rendered fat into the yogurt cheese.
5. For the croutons, coarsely chop the bread (day old is best). Place butter and bread on a cookie sheet in a 350F oven. Stir as the butter melts and to brown evenly. Sprinkle with sea salt.
6. Serve the soup warm with croutons, a dollop of the leek yogurt cheese and top with crumbled bacon.
Country loaf or baguette (e.g., campagne, baguette or kalamata olive)
Olive oil (e.g.,late harvest, roasted garlic or extra virgin first press)
Fresh coarsely chopped herbs (e.g. basil, oregano, thyme)
1 heirloom tomato cut in slices
1 jar of St. Benoît yogurt cheese
A few black olives (optional)
1. Slice the country loaf in thick slices (or the baguette in half). Drizzle olive oil lightly on the cut side and broil in the oven until lightly browned and crisp on top , but still soft in the center.
2. Meanwhile mix the fresh herbs into the yogurt cheese. Place tomato slices on the warm bread and sprinkle with sea salt. Top with yogurt cheese and herb mixture (save any left over cheese for the next day as a dip for tortilla chips, crudités or pita slices).
3. Return to the broiler for 3 minutes until the cheese is slightly soft and the tomatoes are just warmed. Slice horizontally, garnish with olives, and serve with a fresh green salad and vinaigrette.
1 small pumpkin (or other winter squash such as delicata, butternut) peeled and seeded
1 cup yogurt cheese
100 g grated cheese
salt and pepper to taste
1. Cut in half and cook pumpkin in a baking dish in the oven at 350 degrees Fahrenheit in a little water until soft.
2. Purée pumpkin in a blender.
3. Add the yogurt cheese, salt, milk and flour to 2 cups of the pumpkin purée.
4. Purée again.
5. Mix in 50 grams of the cheese. Sprinkle the rest on top of the soufflé.
6. Bake in a greased pan (or ramekins) at 375 degrees until lightly browned, puffy and batter does not jiggle (it will be soft though). You can use an 18cm / 7” in soufflé dish, or individual ramekins (hint our yogurt jars work beautifully for this!).
7. Serve immediately.
2 individual packages of organic graham crackers, crushed
2/3 cup sugar
3/4 cup unsalted butter, melted
3 (8 ounce) containers of yogurt cheese, softened
1 cup sugar or honey
1 1/2 teaspoons vanilla extract
1 tbl flour
1 (8 ounce) container St Benoît meyer lemon yogurt
3 teaspoons white sugar
1 teaspoon vanilla extract
2 tsp. flour
zest of 1 meyer lemon
1. In a food processor, combine graham crackers and sugar. Pulse until smooth. Mix in melted butter. Press into the bottom of a small springform pan. Place on a cookie sheet to catch drips of butter.
2. In the food processor, combine yogurt cheese, sugar (or honey), eggs, flour and vanilla. Process until smooth. Pour over crust.
3. Bake on the cookie sheet in a cold oven (do not preheat oven) at 350 degrees F for 40-55 minutes, or until filling is set. Allow to cool for 2 hours.
4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together meyer lemon yogurt, sugar, lemon zest and flour and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.
5. Chill several hours until set.