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Yogurt Cheese in Olive
Oil |
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Ingredients
4
cups Greek sheep’s (strained plain) yogurt
2 tsp crushed dried chilies or chili powder
2 tbsp chopped fresh herbs, such as rosemary, and thyme or
oregano
1 1/4 cups extra virgin olive oil, preferably
garlic-flavored |
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1. |
Sterilize a
12 inches square of muslin (cheesecloth) by soaking it in
boiling water.
Drain and lay it over a large plate. |
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2. |
Season the
yogurt generously with salt and tip on to the center of
the muslin.
Bring up the sides of the muslin and tie firmly with
string.
Hang the bag on a kitchen cupboard handle or suitable
position where it can be suspended over a bowl to catch
the whey.
Leave for 2—3 days until the yogurt stops dripping. |
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3. |
Sterilize
two 1 lb glass preserving or jam jars by heating them in
the oven at 300°F for 15 minutes.
Mix the crushed dried chilies and herbs.
Take teaspoonfuls of the cheese and roll into balls with
your hands.
Place in the jars, sprinkling each layer with the herb
mixture.
Pour the oil over the cheese until completely covered.
Store in the refrigerator for up to 3 weeks. |
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4. |
To serve,
spoon the cheese out of the jars with a little of the
flavored olive oil.
Spread on slices of lightly toasted bread. |
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