Catriona's Greek cream cheese for savoury scones
2 days 10 min
This is versatile and moreish. I use it for savoury cooking but also now use it for 'Greek savoury scones' which I have put on this website.
1 person made this
Ingredients
Serves: 4
- 1 large carton thick natural yoghurt
- 1 drizzle extra virgin olive oli
- 1 teaspoon fresh lemon juice
- 30g (1 oz) sultanas
- 30g (1 oz) chopped almonds
Method
Prep:10min ›
Extra time:2days resting ›
Ready in:2days10min
- Place the yoghurt into a coffee filter and suspend in a plastic coffee filter holder over a Pyrex pint jug. Leave in the fridge for up to 48 hours to drain, then remove.
- Mix all of the other ingredients into the strained yoghurt, gently. Use as luscious cream cheese.
Tip
This keeps for at least a week in the fridge. You can sweeten this with honey or brown sugar if you want to make it more of a pud!
