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DAIRY RECIPES
Homemade Yoghurt
Lebaneh - Yoghurt Cheese
Yoghurt Cheese Balls in Olive Oil
Cheese Platter
Blue Cheese Dressing
Vegetable Dip
Quiche
Crustless Mushroom & Wilted Greens Quiche
Homemade Yoghurt
Ingredients:
1 Gallon (2 liters) 3% (or higher) Milk
5-6 tblsp of good Bulgarian yoghurt
Procedure:
Pour the milk into a large heavy saucepan. Bring to a boil. Turn off heat and let the milk set until it is cool, skimming
off the dried skin that accumlates on top. The milk is cool enough when you can insert your little finger into the milk and
be able to count to ten comfortably.
Put the starter yoghurt into a small mixing bowl and add the cooled milk to this mixture 1 tablespoon at a time. Add
several spoons and mix well. Whisk this starter mixture into the saucepan. Pour the milk into a clean gallon jar and cover
tight with a lid. Wrap a large Turkish towel, including the bottom of the jar, and set in a warm corner without drafts and
leave there for at least 8 hours. The yoghurt should be set. Put in the refrigerator for at least a couple of hours before
using.
Lebaneh - Yoghurt Cheese
Ingredients:
4 cups of homemade yoghurt
1 tsp salt
Cheesecloth, or new cotton cloth
Procedure:
Pour the homemade yoghurt into the cheesecloth and fold up the corners. Twist the cheesecloth and tie up the cloth with
a string. Hang the cloth in the kitchen over a deep dish to catch the whey that will drip out slowly. Let the yoghurt in the
cloth hang for at least 8 hours, or overnight.
The next morning, unwrap the cloth and carefully scoop out the cheese into a container; refrigerate.
To serve:
Use as you would for cream cheese as a spread, either plain or add herbs. You can also sweeten the cheese with sugar
and top with sugared berries for a tasty dessert.
Yoghurt Balls in Olive Oil
Ingredients:
Homemade Yoghurt Cheese
Clean jar with tight fitting lid
Olive oil
Procedure:
Roll 1" balls with the yoghurt cheese. Place in clean jar. Pour olive oil into the clean jar and seal. Serve the yoghurt
balls at the mezze, or with fresh bread.
Crustless Mushroom & Wilted Greens Quiche
Ingredients:
1 cup mushrooms, sliced
1/2 onion, chopped fine
1/2 head of garlic, roasted in the oven in olive oil
Greens (spinach, mustard, other), chopped fine
6 sun-dried tomatoes, chopped very fine
1 tsp salt
1/2 tsp fresh ground pepper
1 pound of cream cheese
3 eggs
Procedure:
Saute the mushrooms, onions, roasted garlic in frying pan. Add seasonsings and greens, stirring for a couple of minutes
until the greens are wilted.
Whirl the cream cheese and eggs in a food processor until smooth. Add the ingredients from the frying pan to the cream
cheese mixture in a large mixing bowl. Pour all of this into a greased baking dish. Bake 1 hour.
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