Yoghurt cheese with fresh herbs

Yoghurt cheese with fresh herbs

By
From
Encyclopedia of Food and Cookery
Serves
4

This lovely fresh cheese is good with rye, black or any whole-grain bread; it makes a light meal served with a salad.

Ingredients

Quantity Ingredient
625g plain yoghurt
freshly ground black pepper
1 tablespoon sour cream
1/2 garlic clove, crushed
2 tablespoons parsley, chopped
2 teaspoons mixed fresh herbs, chopped
salt

Method

  1. Pour yoghurt into a colander or sieve lined with muslin (cheesecloth) and set over a bowl. Tie up with a string so that it forms a bag. Lift it out of colander and leave it to drain overnight, tying string to a wooden spoon across a bowl.
  2. Next day, tip drained curds from bag into a bowl and beat until smooth, adding a little salt and pepper and the sour cream. Mix garlic with half the herbs and fold in. Form into a round flat shape, or pile into a small dish, and sprinkle over remaining herbs. Chill for 1–2 hours before serving.

Note:

  • To get a good shape to the cheese, line an empty, washed, small margarine tub with muslin, fill with herbed cheese, then refrigerate for several hours. Turn onto plate and sprinkle with remaining herbs.
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