Yogurt Cheese in Olive Oil (Mediterranean Appetizers)

Sheep’s milk is widely used in cheese making in the Eastern Mediterranean, particularly in Greece where sheep’s yogurt is hung in muslin to drain off the whey before patting into balls of soft cheese. Here it is bottled in olive oil with chili and herbs — an appropriate gift for a “foodie” friend.

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

• 1¾ lb (750 g) Greek sheep’s yogurt
• ½ tsp (2.5 ml) salt
• 2 tsp (10 ml) crushed dried chilies or chili powder
• 1 tbsp (15 ml) chopped fresh rosemary
• 1 tbsp (15 ml) chopped fresh thyme or oregano
• 1¼ cups (½ pint/300 ml) olive oil, preferably garlic-flavored

INSTRUCTIONS

1 Sterilize a 12 in (30 cm) square of muslin by steeping it in boiling water. Drain and lay over a large plate.

2 Mix the yogurt with the salt and tip on to the center of the muslin. Bring up the sides of the muslin and tie firmly with string.

3 Hang the bag on a kitchen cupboard handle or suitable position where the bag can be suspended with a bowl underneath to catch the whey. Leave for 2-3 days until the yogurt stops dripping.

4Sterilize two 1 lb (450 g) glass preserving or jam jars by heating them in the oven at 300°F (150°C/Gas 2) for 15 minutes.

5 Mix together the chili and herbs. Take teaspoonfuls of the cheese and roll into balls with your hands. Lower into the jars, sprinkling each layer with the herb mixture.

6 Pour the oil over the cheese until completely covered. Store in the fridge for up to 3 weeks.

7 To serve the cheese, spoon out of the jars with a little of the flavored olive oil and spread on to lightly toasted bread.

COOK’S TIP

If your kitchen is particularly warm, find a cooler place to suspend the cheese. Alternatively, drain the cheese in the fridge, suspending the bag from one of the shelves.