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.

Chris Ainsworth
This Story Originally Appeared On sunset.com

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Credit: Maren Caruso; Styling: Nissa Quanstrom

Recipe Summary

total:
7 hrs
Yield:
Makes 3 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Saffron Mediterranean Kitchen, Walla Walla, Washington

Nutrition Facts

100 calories; calories from fat 69%; protein 5g; fat 7.7g; saturated fat 6g; carbohydrates 2.3g; sodium 2.2mg; cholesterol 13mg.
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