This month’s assignment of the Forging Fromage people is yogurt cheese. I have just started my cheesy adventure, and I have to make quite a few cheeses to catch up, but yogurt cheese is so easy to make that I thought I could just give it a go. I have made Greek-style yogurt before very often, and yogurt cheese is basically the same thing as Greek-style yogurt, the only difference being that you strain it even longer.
I usually make yogurt myself. I add 4 oz of plain yogurt to 1 quart of milk and let my yogurt maker do the job overnight. The next day I strained it to get yogurt cheese. I used the yogurt cheese for making muhammara which is a roasted red bell pepper & walnut dip and served it with homemade Turkish flatbread.
(adapted from “The Middle Eastern Kitchen” by Ghillie Başan)
- 2 red bell peppers, roasted
- 1 cup coarsely ground walnuts
- 2-3 cloves garlic, crushed
- 1 tsp flaked Middle Eastern red pepper
- juice of 1/2 lemon
- 1 tblsp olive oil
- 1/2 cup yogurt cheese
- salt and freshly ground black pepper
- Peel and seed the bell peppers and chop to a pulp.
- In a food processor, mix peppers, walnuts and garlic to make a textured paste.
- Beat in the Middle Eastern red pepper, olive oil, and lemon juice.
- Then beat in the yogurt cheese and season it to taste.
- Serve with flatbreads to scoop it up.