Yogurt Curd Cheese

This light creamy cheese is delicious with salads or on biscuits . In the Balkans it is frequently served, diced and then deep-fried, as a side dish. For best results, only a really good quality yogurt should be used.

1 pint yogurt

1 teaspoon salt

1 tablespoon olive oil

2 teaspoons paprika

Pour the yogurt into a medium-sized bowl and stir in the salt. Line a wire strainer with a piece of scalded cheesecloth and place it over a large bowl. Pour the yogurt mixture into the strainer and place the bowl and strainer in the refrigerator. Leave it to drip through for 48 hours.

Remove the strainer and bowl from the refrigerator. Discard the liquid in the bowl and place the creamy white cheese remaining in the cheesecloth on a work surface. Shape the cheese into balls or bars and place them on a plate. Sprinkle the olive oil and paprika over the cheese balls or bars and chill in the refrigerator until required.

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