3½ cups sheep’s or goat’s milk yogurt
1 tsp salt
1 tbsp olive oil
paprika or ground cumin, to garnish
1Place the yogurt in a bowl with the salt. Whisk together to blend. Place
a colander in the sink, and line with a clean fine-weave wet cloth such as
muslin or cheesecloth, or even a finely woven dishcloth. Pour in the yogurt, and
tie the corners of the cloth around the faucet. Let the liquid drain from the cloth
for about 12 hours or overnight.
2To serve, transfer the drained yogurt to a serving bowl. Mix the olive oil, and
scatter a little paprika or cumin over the top as a garnish. Enjoy as a dip
with lots of fresh bread or as one of a number of dishes served mezze-style.
Don’t be deceived by the simple recipe and method; the flavor of the yogurt is
completely transformed.
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