Fresh Cheese Mold

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • 1 quart (1 liter) Greek-style yogurt
  • ¼ cup (60


Line a colander with the cheesecloth, set it over a bowl, spoon in the yogurt, and leave to drain, at least 3 hours or overnight in the refrigerator. Bring the cream just to a boil in a saucepan and then leave it to cool.

Transfer the drained yogurt to the saucepan of cooled cream, and add the brown sugar, honey, butter, and saffron. Heat very gently, whisking until the sugar is melted