Helen RandellYoghurt cheese
November 17th 2009 07:44
For something a bit different at your next gathering, try putting together a platter with your own home made dukkah, some marinated olives, good olive oil and balsamic and a couple balls of your own yoghurt cheese.
Similar to a cream cheese or smooth ricotta, yoghurt cheese retains a slight tangy yoghurt flavour and is great spread on baguettes. For a slightly sweeter alternative, try is spread on slices of sourdough with a spread of blackberry jam over the top. Mmmmmmmm
Marinated yoghurt cheese balls
1.5kg greek style yoghurt
2 clean muslin squares, about 50cm square
2 fresh bay leaves
3 thyme sprigs
2 oregano springs
500ml olive oil
Put the yoghurt in a bowl with 2 teaspoons of salt and mix well. Put the muslin squares over one another and put the yoghurt mixture into the centre. Gather up the corners of the muslin, and tie together, suspended over a bowl, and leave to drain in the fridge for three days.
You might need to mess around a little bit to find a combination of things so that the yoghurt is truly suspended.
Once drained, the yoghurt will have the texture and consistency of ricotta cheese. Remove from the cloth and put into a ball. Roll tablespoons of the mixture into balls and put on a large tray. Cover and refrigerate for 3 hours or until firm.
Put the balls into a sterilised 1 litre glass jar. Add the bay leaves, thyme and oregano. Fill the jar with olive oil then seal and refrigerate for up to a week. Return to room temperature before serving.
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