A plate of yogurt cheese and pastry or bread, what else does one need?
Makes 3/4 cup (150 g)
1 16-ounce (455 g) organic (dairy-free) plain yogurt
olive oil
1 tsp. (5 g) sea salt
optional:
optional:
- fresh mint
- olives
- tomatoes
- cucumber
- minced garlic
- some zaatar sprinkled on top or swirled into the cheese
1. Line a sieve, large enough to fit the quantity of yogurt) with either a coffee filter or paper towel.
2. Place the sieve over a bowl, dump the yogurt into it.
3. Cover it loosely with plastic wrap.
4. Let it sit for at least 6 hours on the counter or in the refrigerator until the liquid (whey) is drained from the yogurt.
(a) Better to have it sit overnight.
(b) Save the whey to use in other recipes as a substitute for buttermilk, for making ricotta, added to smoothies, etc.
5. Flip the dried yogurt onto a serving dish.
6. With the back of a spoon, draw a circular furrow around the inside of the drained yogurt.
7. Pour some olive oil into the furrow.
8. Eat by a scooping it up with pieces of pita, spread on a pastry, etc.
9. Add any of the optionals.
2. Place the sieve over a bowl, dump the yogurt into it.
3. Cover it loosely with plastic wrap.
4. Let it sit for at least 6 hours on the counter or in the refrigerator until the liquid (whey) is drained from the yogurt.
(a) Better to have it sit overnight.
(b) Save the whey to use in other recipes as a substitute for buttermilk, for making ricotta, added to smoothies, etc.
5. Flip the dried yogurt onto a serving dish.
6. With the back of a spoon, draw a circular furrow around the inside of the drained yogurt.
7. Pour some olive oil into the furrow.
8. Eat by a scooping it up with pieces of pita, spread on a pastry, etc.
9. Add any of the optionals.
