I found this technique in Weight Watchers New Complete Cookbook a while back. It was used in a recipe for something called tzatziki. My extended family raved about it when they were here for a week this summer. Nourishing Traditions also describes something similar. Someday I want to try this with my home cultured kefir, but it’ll probably require a different method since it’s less solid than yogurt.
a while back. It was used in a recipe for something called tzatziki. My extended family raved about it when they were here for a week this summer. I line a screen style strainer with a couple layers of cheese cloth and set it in a container deep enough so it won’t touch the liquid that drips into the bottom. Then I dump a quart of Seven Stars Farm whole plain yogurt into the cheese cloth. I set a plate on top and let it sit for 12-24 hours. The stuff still in the cheese cloth at the end is the cheese and the stuff in the bottom container is whey. I store the whey in a mason jar in the refrigerator for use in other recipes like hot cereal.
My contribution to this ingenious process is as follows. I press (using a garlic press) about 3 large cloves of garlic into the cheese (it’s the consistency of soft cream cheese), about ¾ teaspoon of salt, freshly ground pepper and dill to taste. Stir it up and refrigerate.
This stuff will wake your taste buds up. I’ve used it as a dip for beef and rice pastries as well as a replacement for sour cream in burritos or other types of wraps. I’m sure it would make a good chip dip as well.
