Make your own yogurt cheese for spreading on crackers or bread.
- 3-4 sheets of cheesecloth
- Large bowl
- 2-4 cups (500–1000 mL) plain yogurt
A very firm yogurt cheese, drained for 24—36 hours can be rolled into balls and marinated in olive oil flavoured with mint or rosemary. This type of preserved yogurt is used in the Middle East and makes a delicious appetizer. The whey you drain off may be used in making rice or pancakes or baking bread. It can also be combined with mint, sweetened and served as a cold refreshing drink.
- Layer 3 or 4 sheets of cheesecloth over a large bowl.
- Pour 500 to 1000 mL (2 to 4 cups) plain yogurt into the cheesecloth.
- Pull corners up, tie the ends together and suspend over the bowl in the refrigerator while it drains.
- The longer it drains (24 to 36 hours), the thicker the 'yogurt cheese' will become.
- Try this as a spread on bread—delicious with walnuts and raisins rolled up on a piece of pita.