Peppered Yogurt Cheese

Preparation info
  • Makes about

    400 g

    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This type of soft cheese is popular in the Middle East and India. Yogurt is tied up in muslin and left to strain for 6–36 hours – the shorter time making for a very soft mild cheese and the longer a denser cheese with a more pronounced flavour. Twelve hours is about right for this recipe. The end result is similar to cream cheese but lighter in texture and lower in fat.

Mixing different types of peppercorns with yogurt cheese is a pleasant way of experiencing their complex flavours