Chris Ainsworth of Saffron Mediterranean Kitchen in Walla Walla, Washington, told us how to make this ridiculously easy and versatile eastern Mediterranean "cheese" that tastes like a cross between sour cream and cream cheese. All you do is drain yogurt until it's thick and satiny. Mix it with a little olive oil and garlic, then toss with pasta or serve with bread for dunking. Keeps up to 1 week, chilled.
This recipe goes with Dungeness Crab and Garlicky Yogurt Pasta
Sunset FEBRUARY 2013
Line a strainer with cheesecloth and spoon in yogurt. Set over a deep bowl, cover, and chill at least 7 hours or up to 24 hours to drain.
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