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YOGURT CREAM CHEESE

Recipe by
2 - 4 day
| Servings: 400 g

YOGURT CREAM CHEESE

Vir die wat dit kan bekostig, hierdie is ‘n absolute heerlike roomkaas. Ek het die kaas vir 4 dae in die yskas in die kaasdoek gehou en toe nog vir ‘n paar uur in ‘n droë lap gelos om enige verdere onnodige water uit te trek.

  • 750 g plain yogurt
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon minced garlic

Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic. (Or use herbs of your choice).
Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off.
Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Resep geplaas deur Adam Cloete
Foto: Adam Cloete

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