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Israeli Yogurt "Cheese" Recipe

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This recipe for Israeli Yogurt "Cheese", by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa and Adam Small
Added: Tuesday, April 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c plain yogurt (do not use low-fat or nonfat)
1 tsp sesame seeds 1/2 tsp salt
1/4 tsp dried summer savory 1/8 tsp cayenne pepper
1/8 tsp ground cumin 2 tbsp extra-virgin olive oil

Directions:
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). Spoon yogurt into strainer. Gather cheesecloth together; fold over yogurt. Refrigerate at least 8 hours or overnight (liquid will drain out and yogurt will thicken). Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl. Open cheesecloth at top. Using rubber spatula, transfer drained yogurt to bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture. Place bowl in center of platter; serve with pita bread triangles, assorted veggies and olives.

 

 

 

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