Ottolenghi: The Cookbook
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Recipe Reviews
Zosia from Toronto, ON
With a consistency somewhere between Greek yogurt and soft cheese and a concentrated yogurt flavour, it added a wonderful tanginess to whatever it was served with.
I used cow’s milk yogurt and a little less salt and made a half batch. I had it wrapped in cheesecloth and during the first 24 hours, quite a bit of liquid was released. There was much less the second day so I transferred it to a container to sit another day in the fridge. It was still soft, but firm enough to shape; a cookie scoop made this step easy.
I stored it as directed in a jar with olive oil but rolled the pieces in dried mint and pepper before adding them to this couscous salad.
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