| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | Yogort 1% – 3% | |
| 1/2 | t | Salt |
| 2 | T | Olive oil |
| 1 | Lemon, juice of | |
| Olive oil |
INSTRUCTIONS
Source: From my mother with love & more, Family recipe/My sister Chaya. You will need: A bowl, A Colander, A very clean kitchen towel. Arrange the towel over the colander,that sit over the bowl. In another bowl mix all ingredients. Pour the ingredients on the towel,Tie the towel loosely , let it sit in the kitchen for 24 - 48 hours till all the water are drain and it become quite hard to handel. With wet hand, spoon out the cheese, Make a small balls and put it in a glass jar. Repeat it till you finish all. Sprinkle on top some Zaatar(*Opional)and fill the jar with olive oil. This will keep the cheese for ever.(till you finish it)You can keep it out side the fridge. Every time you want to have some cheese you take one ball with some olive oil from the jar , and use it as a spread. or with fresh Pitta, or even fresh Challa, You name it. We love it. Posted to JEWISH-FOOD digest Volume 98 #021 by Zvi&Rina perry <pzvi@netvision.net.il> on Jan 11, 98
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