This delicious cheese can be used as a spread for crackers or bruschetta. Experiment with different herbs, spices, and aromatics for your marinade, once you get the hang of it. Use the leftover marinade for a dressing or to toss with vegetables before roasting.
Ingredients
- 2 pounds plain yogurt (whole, low-fat, or fat-free)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons chopped oregano
- 1 teaspoon chopped thyme
- 1/2 teaspoon red chile flakes
- 1 bay leaf
- 1 cup extra-virgin olive oil
Directions
- Mix the yogurt, salt, and pepper and let drain, refrigerated, for 3 days in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl. There must be space underneath the sack to allow the whey to drain.
- Divide the cheese into 2-ounce portions and place on parchment-lined trays. Allow to drain and dry on a rack uncovered overnight, refrigerated.
- Combine the remaining ingredients to make marinade. Add the cheese, and marinate 12 to 24 hours before serving.
