| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour 500 mL |
| 3 |
tb |
Sugar 45 mL |
| 1 |
tb |
Baking powder 15 mL |
| 1 |
pn |
Salt |
| 1/3 |
c |
Butter 75 mL |
| 1 |
|
Egg 1 |
| 1/2 |
c |
Buttermilk 125 mL |
| 1 |
tb |
Sugar 15 mL |
| 3 |
c |
Unflavoured yogurt; (low fat or regular) |
|
|
; 750 mL |
INSTRUCTIONS
YOGURT CHEESE
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in
butter with a pastry blender or your fingertips until it is in tiny
bits.
In a small bowl combine egg with buttermilk. Remove and reserve 2
tablespoon/25 mL of this mixture.
Pour egg/buttermilk mixture over the flour and gather together into a
rough dough. Do not over mix.
Pat dough out on a floured board to a thickness o 3/4"/2cm to
1"/2.5cm. Cut out 1 1/2"/4cm circles. Gather together extra dough and
cut out more circles. Place on a baking sheet lined with parchment.
Brush with reserved buttermilk/egg mixture and bake in a preheated
425F/210C oven for 12 to 15 minutes.
To make yogurt cheese, line strainer with cheesecloth (or paper towel
or coffee filter). Place over bowl.
Place yogurt in strainer. Allow to rest for 3 hours or up to
overnight in the refrigerator. About half the volume of yogurt will
strain out into the bowl as liquid. The longer the yogurt sits, the
thicker it gets.
Discard liquid (or use for cooking rice or making bread). Spoon
thickened yogurt cheese into another container. Cover and
refrigerate. Use as required.
Converted by MC_Buster.
NOTES : Makes 8 to 12 small scones
Converted by MM_Buster v2.0l.
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