Shavuot is a dairy holiday
This will be mentioned in the August Levitt Letter. Blessings, Sandra
Because Shavuot is a dairy holiday, I would like to share a recipe for yogurt cheese. This is delicious on tuna or tomatoes, or served with pita. Add dill, parsley, black pepper, or mint to the cheese. It’s one of my favorites, from The Essential Book of Jewish Festival Cooking, by Phyllis Glazer and Miriyam Glazer.
- 1 quart plain cow’s, sheep’s, or goat’s milk yogurt
- Cheesecloth or muslin bag
Place a large wire-mesh strainer over a bowl. Cut 3 or 4 layers of muslin into squares, dip in cold water, wring out, and line the strainer. Spoon in the yogurt, bring up the edges of the muslin, squeeze the bottom a little to extract some of the moisture. Twist the corners of the cloth together and tie the two opposite edges into a knot.
Hang the package from the kitchen faucet for several hours or overnight, and let drip directly into a bowl at room temperature until the milk is the consistency of cream cheese. Squeeze the package gently from time to time to help it drain faster. Remove the cheese from the cheesecloth and transfer to a closed container. Store in the refrigerator. Makes 1½ cups.
Though the recipe says to bring the cheese to room temperature and spread it on a plate, I prefer to serve it cold. Garnish with extra virgin olive oil, chopped olives, capers, and parsley. Enjoy!