2 cups plain goat's milk yogurt
2 cups plain cow's milk yogurt
1/2 tsp. coarse sea salt
2 cups plain cow's milk yogurt
1/2 tsp. coarse sea salt
Directions
- In a bowl, stir together yogurts and salt.
- Line another deep bowl with a cheesecloth or use a yogurt strainer. Transfer yogurt mixture into the cheesecloth and bring edges together, forming a tight bundle. Tie with a string or elastic band. Hang bundle over bowl and place in the fridge. Allow yogurt to drain for 24-36 hours, emptying the liquid in the bowl as needed.
- The yogurt will become think and quite dry, although the centre will still be creamy.
- Spread on a plate, drizzle with olive oil, sprinkle with oregano or zatar and serve with fresh pita or vegetable sticks.
Recipe from Ottolenghi's Jerusalem (2012).
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