About this recipe:This soft spreadable cheese is made with natural yoghurt and flavoured with loads of fresh herbs, garlic and a hint of lemon. It's perfect for serving with crusty bread or wheaten crackers. Who knew making your own soft cheese would be this easy? The yogurt cheese can be kept, covered, in the fridge for 3–4 days.
150g plain low-fat natural yogurt
150g plain fromage frais
2 large garlic cloves
1 tablespoon fresh'y chopped chives
1 tablespoon chopped parsley
2 teaspoons chopped fresh dill
1 teaspoon finely grated lemon zest
salt and pepper to taste
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Method Prep:8hr › Cook:5min › Ready in:8hr5min
Line a deep sieve with a double thickness of muslin cloth 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.
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.
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.
Spoon the yogurt cheese into a small bowl and serve with bread or sliced raw vegetables.