* Exported from MasterCook *
Yogurt Cheese in Olive Oil with Chili Pepper and Herbs
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds thick sheep's milk yogurt
3 teaspoons coarsely ground black pepper
3 teaspoons sea salt -- to 4 teaspoons
2 teaspoons dried oregano
1 teaspoon dried savory -- or thyme
1 small dried chili pepper -- cut in half lengthwise
1 bay leaf
1 1/2 cups olive oil
Combine the yogurt, pepper, and salt in a bowl. Lay a double layer of
cheesecloth or a kitchen towel in a bowl, pour the yogurt in it, tie the
ends together, and suspend over a bowl to drain in a cool place. Leave for
12 hours.
Open the cheesecloth and, 1 tablespoon at time, press and roll the soft
cheese between your palms to form little sphere. Place the spheres on a
plate and refrigerate, uncovered, overnight to dry out a little.
Pack the cheese in a 3-cup jar, sprinkle wit the herbs, and place the
chili pepper and bay leaf in the jar. Pour enough olive oil over the
cheese to cover it. Seal and store in the refrigerator.
It will keep for 2 to 3 months stored in the refrigerator.
Makes 32 little balls.
AuthorNote: Armenian, Lebanese, and other inhabitants of the Middle East
like to prepare a simple fresh cheese by draining some of the liquid from
the yogurt. In the past, if this cheese was not going to be eaten the day
it was made, it was formed into small balls, heavily salted, and dried in
the sun. As there was no refrigeration, the cheese had to be dried
completely so it could be stored in clay jars. To be eaten, the little
balls were pounded in a mortar and sprinkled on salads and vegetable
dishes.
In my modern recipe, the light and faintly tart yogurt cheese is dried
slightly in the refrigerator, preserved in olive oil scented with a chili
pepper and herbs, then refrigerated again until ready to use. This
treatment is also delicious if you use small pieces of Pecorino, Manchego,
or any soft goat cheese. It is excellent with barley rusks (bruschetta)
topped with tomato and onions.
Cuisine:
"MidEastern"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"32 balls"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 109 Calories; 11g Fat (89.6%
calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1671 0 0 0 0 0 0 0
No comments:
Post a Comment