Ingredients
- 1 litre Greek style yogurt shopping list
- juice of a small lemon shopping list
- 2 Tbsp. good quality olive oil shopping list
- 1/2 Tbsp. mint, very finely chopped shopping list
- 2 Tsp. salt shopping list
- olive oil to cover shopping list
How to make it
- Mix the yogurt together with the rest of the ingredients, (except the olive oil to cover).
- Line a large bowl with 2 layers of sterilized muslin or cheesecloth, leaving enough material to hang over the sides.
- Pour in yogurt mixture.
- Tie the ends of the muslin / cheesecloth together and secure it with a string.
- Hang it over a bowl.
- Leave to drain, in a cool place such as a cold cellar or an unheated room ie. back enclosed porch(6-8 degreesC) for 2-3 days in winter or 2 days in summer.
- Shape the cheese into small, 2-1/2 cm balls and arrange in a wide mouthed, sterile glass jar.
- Cover with olive oil, making sure that there are no air pockets and the cheese is completely covered with oil.
- The cheese is ready for immediate use and will keep for up to 6 months in a dark cool place.
- Refrigerate after opening.
People Who Like This Dish 7
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The Rating
Reviewed by 2 people-
great recipe:)
orangeskipper
in Redding loved it
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Love yougert cheese,will have to try this,thanks for a great post......
robertg
in loved it
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