Tuesday 15 April 2014

Yoghurt cheese rolled in herbs and lemon zest



A minor miracle took place while I was away. The herbs in my window box did not die. This probably had less to do with divine intervention than it did the care of the thoughtful people staying in my apartment, the change of season and copious amounts of rain Sydney received in March/April, and (almost certainly) the absence of my black thumb for a month. In any case, to celebrate, I picked a bunch, chopped them up finely, combined them with lemon zest, salt and pepper and used the mixture to coat little balls of cheese I'd made from doing no more than draining yoghurt in the refrigerator overnight. I then ate it smeared on a rye cracker with smoked salmon and it was so good. The cheese is smooth and tart, fresh and light, a lovely counterbalance to the richness of the salmon. Jarred up, submerged in olive oil, they'd make lovely gifts, or a pretty addition to a cheese board. 


They'd go well with other meats too I imagine, but particularly nicely with roast pumpkin or spinach or beetroot or anything else that pairs well with goat's cheese, which this quite ressembles - except in its dreamily spreadable consistency, its pricetag (if you too have herbs growing, it's really just the cost of a tub of yoghurt and a lemon) and - of course - in the novelty of having made it yourself.



Yoghurt cheese rolled in herbs and lemon zest
Recipe adapted from the very sweet New Zealand blog Petite Kitchen


If you put a splash of canola oil in the jars, along with the olive, it will stop the oil solidifying in the fridge.


2 cups plain yoghurt (I used Greek)
zest of one lemon
handful of fresh herbs (I used thyme, basil, parsley and oregano but others would work too)
sea salt
freshly ground black pepper
extra virgin olive oil
canola oil (just a splash)



Place a large piece of muslin/cheesecloth in a sieve over a large bowl. Add the yoghurt, then gather together the corners and twist together like a money bag. Weigh down with a plate and something heavy (a can for example) and refrigerate for at least 24 hours. The longer you leave the cheese, the more liquid will drain away and the drier it will become.

Combine the herbs, lemon zest, salt and pepper in a shallow bowl. 

Roll the solidified yoghurt into medium-sized balls, then roll each ball in the herb mixture. Layer in clean jars and cover with extra virgin olive oil, and a splash of canola (see note above). Seal and refrigerate.

Makes two small jars or one medium, which will keep for up to two weeks in the fridge.


Place a large piece of cheesecloth or muslin in a fine mesh sieve over a large bowl. Add the yoghurt, and then twist together the corners of the cheesecloth like a moneybag. - See more at: http://www.petite-kitchen.com/2013/11/home-made-yoghurt-cheese-rolled-in.html#sthash.XzmXZzvO.dpuf

*Italian parsley, basil, mint, thyme and oregano all work well.

Place a large piece of cheesecloth or muslin in a fine mesh sieve over a large bowl. Add the yoghurt, and then twist together the corners of the cheesecloth like a moneybag.

Place a plate on top, and then weigh down with a can or something similar.

Refrigerate for at least 24 hours. The longer you leave the cheese, the more liquid will drip away and the drier the cheese will become. 4.

Combine the herbs, lemon zest, and a large pinch of sea salt and ground pepper in a shallow bowl.

Using your hands, roll the cheese in to small balls, and then roll in the herb mixture.

Layer the balls in clean glass jar, and then top with extra virgin olive oil.
Seal, and then refrigerate for up to two weeks.

Makes a medium sized jar full.
- See more at: http://www.petite-kitchen.com/2013/11/home-made-yoghurt-cheese-rolled-in.html#sthash.XzmXZzvO.dpuf
*Italian parsley, basil, mint, thyme and oregano all work well.

Place a large piece of cheesecloth or muslin in a fine mesh sieve over a large bowl. Add the yoghurt, and then twist together the corners of the cheesecloth like a moneybag.

Place a plate on top, and then weigh down with a can or something similar.

Refrigerate for at least 24 hours. The longer you leave the cheese, the more liquid will drip away and the drier the cheese will become. 4.

Combine the herbs, lemon zest, and a large pinch of sea salt and ground pepper in a shallow bowl.

Using your hands, roll the cheese in to small balls, and then roll in the herb mixture.

Layer the balls in clean glass jar, and then top with extra virgin olive oil.
Seal, and then refrigerate for up to two weeks.

Makes a medium sized jar full.
- See more at: http://www.petite-kitchen.com/2013/11/home-made-yoghurt-cheese-rolled-in.html#sthash.XzmXZzvO.dpuf
*Italian parsley, basil, mint, thyme and oregano all work well.

Place a large piece of cheesecloth or muslin in a fine mesh sieve over a large bowl. Add the yoghurt, and then twist together the corners of the cheesecloth like a moneybag.

Place a plate on top, and then weigh down with a can or something similar.

Refrigerate for at least 24 hours. The longer you leave the cheese, the more liquid will drip away and the drier the cheese will become. 4.

Combine the herbs, lemon zest, and a large pinch of sea salt and ground pepper in a shallow bowl.

Using your hands, roll the cheese in to small balls, and then roll in the herb mixture.

Layer the balls in clean glass jar, and then top with extra virgin olive oil.
Seal, and then refrigerate for up to two weeks.

Makes a medium sized jar full.
- See more at: http://www.petite-kitchen.com/2013/11/home-made-yoghurt-cheese-rolled-in.html#sthash.XzmXZzvO.dpuf

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