Yogurt cheese with pita and olives

1 Servings

Ingredients

Quantity Ingredient
4 cups Whole Milk Yogurt
1 teaspoon Sesame Seeds
½ teaspoon Salt
¼ teaspoon Dried Summer Savory
⅛ teaspoon Cayenne Pepper
⅛ teaspoon Ground Cumin
2 tablespoons Extra Virgin Olive Oil
Toasted Pita Bread
Triangles
Assorted Olives

Directions

Set strainer over large bowl. Line strainer with 4 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Hint: If you don't have cheesecloth on hand, use large coffee filter liners, e.g. Mr. Coffee filters. Spoon yogurt into strainer. If you are using cheesecloth, gather cheesecloth together; fold over yogurt. Refrigerate at least 8 hours or overnight. Liquid will drain out and yogurt will thicken. Since I use coffee filters most of the time, I jus t invert a large plate on top of the strainer and refrigerate. Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl. Open cheesecloth up (or remove plate). Using a rubber spatual, transfer drained yogurt to a bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture. Place bowl in center of platter; surround with pita bread triangles and olives.

Recipe By : Bon Appetit May 1995, pg. 157/RobieLynn From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06 Est File

Related recipes