Herb Marinated Yogurt Cheese Recipes

HERBED YOGURT CHEESE

Steps:

• Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
• Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
• Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
• Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices.

HERB-MARINATED YOGURT CHEESE

Steps:

• 1. Mix the yogurt, salt, and pepper and let drain, refrigerated, for 3 days in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl. There must be space underneath the sack to allow the whey to drain.
• 2. Divide the cheese into 2-ounce portions and place on parchment-lined trays. Allow to drain and dry uncovered overnight, refrigerated.
• 3. Combine the remaining ingredients to make marinade. Add the cheese, and marinate 12 to 24 hours before serving.

GREEK STYLE YOGURT HERB CHEESE SPREAD

Steps:

• Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.

HERBED YOGURT CHEESE

Steps:

• First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
• Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.

MARINATED CHEESE WITH HERBS AND OLIVE OIL

Steps:

• Cut into 1/2-inch rounds, slices, or wedges: 6 ounces goat or feta cheese.
• Place in a nonreactive container and add: 3/4 cup extra-virgin olive oil, 3 to 4 thyme sprigs, 2 to 3 bay leaves.
• Cover tightly and refrigerate for at least 1 day or up to 1 week.
• Variations
• Use different herbs such as rosemary, marjoram, oregano, savory, or hyssop.
• Add a couple of dried hot peppers for a bit of heat.
• Add some whole spices such as black peppercorns, fennel, anise, cumin, or coriander.
• Add 1/4 cup rinsed and drained niçoise olives with the herbs.
• Gently cook 2 or 3 peeled, halved garlic cloves in half of the olive oil until tender but not brown. Let the oil cool and pour over the cheese with the cooked garlic and the remaining oil.
• Remove the cheese from the oil, pat dry breadcrumbs all over the surface, and toast in a hot oven until brown and crisp, about 5 to 10 minutes. Serve with a garlicky salad.