I am so excited to finally taste the final product of this two part recipe. The ingredients list and the pre-taste indicates that it is going to be superb. My friend David made something very similar to this a few months ago. Since then, I have been searching for a recipe to recreate his masterpiece. I stumbled across a fantastic food blog called Scrumptious, an African food blog written by Jane-Anne Hobbs Rayner from Cape Town. Not only does Jane-Anne have this cheese recipe, she also posts such beauties as Lemony Green Beans with Frizzled Prosciutto, Fried Breadcrumbs and Aioli, and Buttermilk Cheesecake with a Strawberry Topping.You really should check it out. The recipes are fresh, the ingredients are accessible, and the photography is stunning. I have perused her blog for several hours and found many recipes I can’t wait to try. Have a look yourself, won’t you?
Garlic, Lemon, and Herb Yogurt Cheese
1 (32 oz) container full-cream natural Greek yogurt
½ cup heavy whipping cream
1 lemon, zested and juiced
3 garlic cloves, peeled and finely grated
Small sprig rosemary, finely chopped
Sprigs of thyme, leaves stripped and lightly bruised
1 tsp salt
In a large bowl, whisk together the yogurt, cream, lemon zest and juice, garlic, fresh herbs and salt. Place a piece of cheesecloth or muslin (or a fine clean tea towel or napkin) in a sieve and place it over a bowl.
Place the yogurt combination on top of the cloth. Refrigerate for two or three days, until the yogurt reaches the creamy consistency you desire.
Come back in a few days to see The Results- Part 2!