From the country…
I made this cheese for dinner tonight and it was super tasty! It is rich and creamy with the texture of cream cheese but has the sharp tang that only yoghurt can deliver. This recipe is really easy and is a great way to show off some springtime herbs.
1 container of yoghurt (full fat stuff, always)
salt to taste
finely chopped herbs
Plop yoghurt into a cloth bag and hang (the longer the better, I hung the bag for the better part of the day) over a bowl or the sink to strain the whey (liquid) from the solids. When the whey is completely strained, press the cheese in the bag to remove any additional liquid. Place the cheese into the bowl of an electric mixer with the whisk attachment. Whisk the cheese until light and creamy. Add chopped herbs (I used chives) and salt to taste.