Garlicky fresh cheese
Recipe by:
Norma MacMillan
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Easy
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Ready in:
8 hours 5 mins
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Prep:
8 hours
Cook:
5 mins
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Serves:
4
This tangy, soft-textured yogurt cheese, flavoured with herbs and garlic, makes a healthy starter or snack, and is a great addition to a picnic basket, too. The garlic is blanched for a sweeter flavour. Serve with fresh vegetables for dipping, plus wholemeal bread, such as soda bread, to be spread with the cheese.
Recipe provided by:
Reader's Digest
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Eggs, Milk & Cheese
Ingredients
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| 150 g (5½ oz) plain low-fat bio yogurt |
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| 150 g (5½ oz) fromage frais |
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| 2 large garlic cloves |
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| 1 tbsp snipped fresh chives |
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| 1 tbsp chopped parsley |
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| 2 tsp chopped fresh dill |
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| 1 tsp finely grated lemon zest |
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| salt and pepper |
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| To serve |
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| 1 head chicory, leaves separated |
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| 4 carrots, cut into 5 cm (2 in) sticks |
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| 1 bunch spring onions |
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| 4 celery sticks, cut into 5 cm (2 in) sticks |
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| 4 slices wholemeal soda bread, about 170 g (6 oz) in total, cut into large chunks |
Preparation method
1.
Line a deep sieve with a double thickness of muslin and set over a bowl. Mix together the yogurt and fromage frais until smooth, then spoon into the muslin-lined sieve. Wrap the muslin over the top and put into the refrigerator. Leave to drain overnight.
2.
The next day, drop the unpeeled garlic cloves into a small pan of boiling water and simmer for 3 minutes or until soft. Drain. Squeeze the garlic flesh out of the skins and mash or chop.
3.
Unwrap the drained yogurt mixture and put it into a clean bowl (discard the liquid that has drained from the mixture). Add the blanched garlic, herbs and lemon zest to the yogurt cheese, and season with salt and pepper to taste. (The yogurt cheese can be kept, covered, in the fridge for 3–4 days.)
4.
Spoon the yogurt cheese into a small bowl and set on a platter. Arrange the prepared vegetables and bread chunks around, and serve.