(Fresh Cheese made from Yogurt)
-
- 2 cups yogurt
- 1/2 t. salt
- EQUIPMENT
- Muslin sack or several layers of cheesecloth made into a bag
- Large bowl
Combine yogurt and salt. Pour into a muslin sack, tie up, and suspend over a large bowl. Let drain overnight. The bowl will catch the dripping liquid. In the morning, discard the water. Unwrap the cheese and use as a spread on pita or form into small balls and serve with olive oil and chopped fresh mint or with black olives.
Makes 1/2 cup
From "Mediterranean Cooking"
by Paula Wolfert
