Hey Cheesies
Cucumber Yogurt Cheese

Found this recipe in edible Austin magazine and adapted it - I use a lot more yogurt! Originally it was from Greene on Greens. It is our current favorite veggie dip.

Here’s what you need.

• 1 gallon yogurt (I used home made yogurt)
• 2 cucumbers - peel, seed & chop
• 1 tablespoon cider vinegar
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon sugar
• 1 clove garlic - pressed through garlic press
• 2 tablespoons fresh dill - chop
• 1 tablespoons extra virgin olive oil
• 2 teaspoons tarragon vinegar
• salt and pepper to taste

Here’s what you do.

1. Moisten the butter muslin (cheese cloth) and drape it over a colander. Carefully pour or ladle the yogurt into the butter muslin. Tie the four corners into two knots and hang over a bowl to drain for about 12 hours.
2. Remove the yogurt cheese from the butter muslin and refrigerate until ready to use.
3. Combine the chopped cucumber, cider vinegar, salt and sugar and let marinate for an hour. Drain the cucumber in a colander and squeeze out any excess moisture with a paper towel.
4. Mix together the yogurt cheese, drained cucumber, garlic, dill, olive oil, and tarragon vinegar and beat well.

This is so good on sour dough rosemary toast, crackers, dip for veggies or on sliced tomatoes. Very fresh. I hope you try it.

Filed under Cheese — Subscribe, Trackback,