Creamy fresh yoghurt cheese

Creamy fresh yoghurt cheese

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Making your own fresh cheese is easy, and this is a simple version that we often serve with freshly baked bread. Let the yoghurt drain for a few hours to give the cheese a fine consistency, and then season it with garlic and the herbs of your choice. If you don’t drain the yoghurt, you’ll get a thick herb sauce that goes perfectly with cold cuts, poached salmon or smoked fish.

Ingredients

Quantity Ingredient
500g thick greek yoghurt
200g see method for ingredients
1 garlic clove, peeled
20g chopped fresh herbs, such as parsley, chives, basil, thyme, lemon thyme and oregano
freshly ground black pepper
mild sea salt or herb salt, to taste

Method

  1. Combine the yoghurt with the crème fraîche, and drain for 2-3 hours in a coffee filter cone with a paper filter, or in a piece of muslin. Pound the garlic with the herbs in a mortar, or chop everything finely by hand. In a bowl, combine the drained yoghurt with the garlic and herbs; season to taste. Cover and allow the flavours to develop for a few hours in the fridge.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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