6 to 8.
Parsis use yogurt cheese to make creamy sauces that won’t break as they might with undripped yogurt. They also make a delectable spread out of it with nothing more than some pounded cumin seed.
For an easy hors d’oeuvre, try it on toast or crisped whole wheat tortillas, with some walnuts and mint, Persian style. To make enough for a party, simply increase the amount of yogurt and add pounded cumin and salt gradually until you get the taste you want.