CIA Recipes

Herbed Yogurt Cheese – Print This Recipe

Yield: 32 fl oz / 960 mL

• 64 fl oz/1.92 L plain yogurt
• 1 tbsp/9 g salt
• 2 1/2 tsp/5 g coarse-ground black pepper
• 1 tbsp/3 g chopped oregano
• 2 tsp/2 g chopped thyme
• 2 small chiles, split
• 2 bay leaves
• 16 fl oz/480 mL extra-virgin olive oil

1. Mix the yogurt, salt, and pepper and let drain, refrigerated, 3 days in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl.
2. Divide the cheese into 2-oz/57-g portions and place on parchment-lined trays. Allow to drain and dry, refrigerated, overnight.
3. Combine the remaining ingredients for a marinade. Add the cheese and marinate 24 hours before serving. The cheese can be covered and refrigerated in the marinade up to 4 weeks.

Note: Yogurt cheese can be made from low-fat or nonfat yogurt with good results. It can be used as a dip or a spread.

Recipe taken from: Garde Manger