Ingredients for Making Yogurt Cheese
- Natural yogurt (fat content not less than 10%) 500 milliliters
- Olive oil 200 milliliters
- Ground black pepper 1/2 teaspoon
- Dried parsley 1 teaspoon
- 4-pronged garlic
- Salt 2 teaspoons
- Allspice 5 pieces
- Ground chili powder 1/4 teaspoon
- Rosemary sprig or dried 1 piece or 1 teaspoon
- Main IngredientsYogurt
- Serving16 servings
- World CuisineGreek Cuisine
Teaspoon, Deep bowl - 2 pieces, Sterile gauze - 1 meter, Ruler, Refrigerator, Tablespoon, Garlic press, Colander, Half-liter glass jar - 2 pieces, Metal lid - 2 pieces, Plate
Making yogurt cheese:
Step 1: prepare the yogurt.
This dish should be prepared from fatty natural yogurt without fillers or sweeteners, and the brand does not really matter, it can be Turkish, Polish, Greek. To get started, take a deep bowl, set a colander with a fine mesh on its surface and cover it with a large piece of gauze, previously folding it in 4 layers.
At the bottom of the resulting structure, lay out the right amount of yogurt, add salt to it and carefully mix them with a tablespoon to a homogeneous consistency. We leave the dairy product as it is at room temperature for 20-30 minutes.
Step 2: make yoghurt cheese.
Then we connect the ends of the gauze and tie them into a knot. We attach the resulting bundle to a wooden spoon, ruler or stick, put on a bowl and put in the refrigerator, so that the glass is excess liquid.
Infuse yogurt from 12 hours to 5 days, depending on what consistency of cheese you want to get in the end. In the photo of this recipe, you can see the cheese that insisted 3 days, it turned out to be thick, not watery, and its structure resembled a rather dense paste.
Step 3: bring the dish to full readiness.
After infusion, cheese can be served. If you prefer to relish this dish without any additions, just pack the finished product in a plastic container with a tight-fitting lid, in this form it will be stored for 2 - 3 days.
In Greece, they prefer a longer and more savory option for storing cheese, which we will gladly share with you. So, we collect a teaspoon of cheese mass, put it on the palm of your hand, form a small ball and put it in a sterilized half-liter jar. We do this until all the cheese is over, as a result we get a pair of full jars, each of which has 8 - 9 balls.
Then pour olive oil into a deep bowl, put black ground pepper, dried parsley, allspice, ground chili pepper, dried or fresh rosemary. Squeeze the garlic cloves peeled from the husk through the garlic squeezer into the same container.
Mix the spices with the oil with a tablespoon until a homogeneous consistency and fill the resulting mixture with cheese balls.
We close the jars with tight lids and put them in the refrigerator for a day, and after tasting. In this form, this yummy can be stored 5 - 6 days, depending on the shelf life of the yogurt.
Step 4: serve yogurt cheese.
Yogurt cheese is served chilled as a snack.
Its serving is storage dependent. If these are cheese balls in oil with spices - just put them on a plate and put on a table with croutons, toast or fresh bread slices.
If the cheese was stored in a container without additives - you can immediately spread it on bread, crackers or serve as a cut.
Very often, such cheese is added to salads, and also used as a filling for pizza and meat or vegetable rolls. Tasty, inexpensive and with a twist! Enjoy it!
Enjoy your meal!
- Sometimes cheese balls are rolled in a mixture of spices such as paprika, ground coriander, melissa, nutmeg, fennel and white pepper. These spices can also be added to olive oil.
- Such cheese can be made from homemade yogurt. Even if it turns out a little sour, after pickling in spicy oil the sourness will disappear completely.
- If desired, you can add dried herbs to yogurt and then insist it in the refrigerator.
- Instead of olive oil, you can use refined sunflower oil.