YO­GHURT CHEESE

NZ Gardener - Gifts from the Gardens - - Food -

Makes about 900g

In­gre­di­ents: • 750g Greek sheep’s yo­ghurt

• ½ tea­spoon salt • 2 tea­spoons crushed dried chill­ies • 1 ta­ble­spoon chopped fresh rose­mary • 1 ta­ble­spoon chopped fresh thyme

• 300ml olive oil Ster­ilise a 30cm square of muslin by steep­ing it in boil­ing wa­ter. Drain and lay over a large plate. Mix the yo­ghurt with the salt and tip onto the cen­tre of the muslin. Bring up the sides of the muslin and tie firmly with string. Hang the bag with a bowl un­der it to catch the whey (from a shelf in the fridge is best, but any cool place will do). Leave for 2-3 days un­til the yo­ghurt stops drip­ping. Ster­ilise two 450g glass jars by heat­ing in an oven at 150ºC for 15 min­utes. Mix to­gether the chilli and herbs. Take tea­spoon­fuls of the cheese and roll into balls with your hands. Lower into the jars, sprin­kle each layer with the herb mix­ture. When full, pour the oil over the cheese un­til com­pletely cov­ered. Store in the re­frig­er­a­tor for up to 3 weeks. Recipe cour­tesy of the

Herb Fed­er­a­tion of New Zealand.

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