Yoghurt Cheese - Labani

[Guest guest]

2 cups yoghurt

1/2 tsp. salt

Olive oil and black olives for serving

 

Combine the yoghurt and salt. Pour the mixture into a muslin or

cheesecloth sack, tie and suspend over a large bowl so that the

liquids can drip out. Let drain for 24 hours and then discard the

liquids.

 

Unwrap the cheese and use as a spread on pita or other bread. Serve

with black olives and olive oil, by spreading the cheese on a plate

and dripping olive oil in a depression in the centre. Garnish with

the olives. (Yields about 1/2 cup of cheese).

 

 

All recipes © Daniel Rogov

[Guest guest]

In a message dated 2/9/2004 12:51:22 PM Central Standard Time,

gabriella_kapsaski writes:

Pour the mixture into a muslin or

cheesecloth sack, tie and suspend over a large bowl so that the

liquids can drip out.

Or use a coffee filter and drip into the pot.