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1 pint
Easy
Published 1990
This ancient recipe from the Mediterranean produces a fresh white cheese that’s low in fat. Made with whole-milk yogurt, it will be rich and creamy, but you can make it with low fat or nonfat yogurt as well. All have a refreshing tartness and can be variously seasoned with different herbs. There are many uses for this cheese. It can be mixed with grilled eggplant to make a spread, tucked into a pita sandwich, used as a dip, or served with baked vegetables.
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