I first tasted this cheese at a friend’s house eight years ago. I now make it all the time. I doubt it is an old recipe, but I love it so much that I felt I had to include it in this chapter.
Combine the yogurt, cream if using, garlic, salt, pepper, and dill in a bowl and mix well. Line another bowl with cheesecloth or a linen kitchen towel, and pour the yogurt mixture into it. Gather the ends of the cloth together, tie them with string or garden wire, and hang bag to drain over a bowl for 10 to 12 hours.
Unwrap the cloth and remove the cheese. Serve immediately with fresh Country Bread. The cheese will keep in the refrigerator for 5 to 6 days.
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