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YIELD 8 SERVINGS
PREP TIME 20 MINUTES PLUS CHILLING
INGREDIENTS
Yogurt Maker 7
Copyright © 2016 Gourmia. All Rights Reserved.
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1 RECIPE PLAIN GREEK YOGURT PAGE 2
1 TEASPOON KOSHER SALT
2 TABLESPOONS EXTRAVIRGIN OLIVE OIL
1/4 CUP ASSORTED CHOPPED FRESH HERBS SUCH
AS THYME, ROSEMARY, AND/OR CHIVES
1/2 TEASPOON COARSELY GROUND BLACK PEPPER
CRUDITES AND PITA CHIPS
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Line a large fine-mesh steel strainer with a double coee
filter or a double layer of cheesecloth or paper towels. Set
the strainer over a bowl large enough to catch the whey.
Spoon the yogurt into the strainer. Cover the bowl with
plastic wrap and refrigerate for 24 hours. Discard the whey.
Transfer the cheese to a medium bowl and stir in the salt
with a wooden spoon. Line a large coee cup (about 20
ounces) or a small bowl with tall sides with plastic wrap.
Add the cheese, packing the cheese down firmly with a
rubber spatula. Cover the cheese with plastic wrap and
refrigerate until firm for at least 1 hour, and up to 1 week.
Uncover the cheese. Invert the bowl onto a serving plate
and remove the plastic wrap. Drizzle the cheese with the oil
and sprinkle evenly with the herbs and pepper. Serve with
crudités and pita chips.
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