Name: Yogurt Cheese in Olive Oil
Yield: Serves about Four to Six
Cuisine: Israel
Ingredients: 30 ml/2 tbsp chopped fresh herbs, such as rosemary, thyme, oregano or coriander (cilantro); olives, to garnish; zahtar, for sprinkling; several garlic cloves, chopped; salt, to taste; about 300 ml/½ pint/1¼ cups extra virgin olive oil; 1 litre/1¾ pints/4 cups Greek (US strained plain) sheep’s yogurt

Preparation info

Serves about
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Yogurt cheese is simply well-drained yogurt; served with herbs, olive oil and zahtar, the wild thyme harvested from the hills and mountains of Israel and the Middle East. It makes a typical Israeli breakfast, especially in the countryside such as the galilee, and is often accdompanied by pitta bread and a little sliced onion.

Ingredients

1 litre/1¾ pints/4 cups Greek (US strained plain) sheep’s yogurt
salt, to t

Method

Sterilize a 30 cm/12 in square of muslin (cheesecloth) by soaking it in boiling water. Drain and lay it over a large plate. Season the yogurt generously with salt and tip on to the

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Yogurt Cheese in Olive Oil

Ingredients

Method

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