Yogurt 'cheese' with pita & olives
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cheesesloth | ||
| 4 | cups | Plain yogurt (do not use lowfat or nonfat) |
| 1 | teaspoon | Sesame seeds |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Savory |
| ⅛ | teaspoon | Cayenne pepper |
| ⅛ | teaspoon | Cumin |
| 2 | tablespoons | Olive oil |
| Toasted pita triangles | ||
| Assorted olives | ||
Directions
Place a strainer over a large bowl. Line stariner with 4 laters of cheesecloth, allowing 4" of cloth to hang over sides of the strainer.
Do no let strainer touch bottom of bowl. Spoon yogurt into strainer; gather and fold cheesecloth over yogurt. Refrigerate overnight or at least 8 hours. (Liquid will drain out and yogurt will thicken) Combine sesame seeds, salt, savory, cayenne and cumin in a small bowl. Open cheesecloth at top. Using a rubber spatula, transfer yogurt to bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture. Serve with Pita bread triangles and olives.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95
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