Yield: 1 servings
|1 kilograms||Full milk natural yoghurt|
SOURCE: AUSTRALIAN VOGUE WI
Mix yoghurt with salt. Line a plastic strainer with cheesecloth or muslin. Pour in yoghurt and leave to drain for 2 days in the refrigerator. The whey will drain away, leaving a soft piquant cheese. Pour off the accumulated whey from time to time so the cheese is not sitting in moisture. The texture should be that of cream cheese. If there is too much retained moisture, the cheese will not keep its shape. Use as a whole cheese mixed with fresh herbs, chopped chives, spring onions or sprinkled with paprika. Serve with pita.
Helen Gray. Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By SHERREE JOHANSSON On 09-26-94