Yoghurt Cheese in Olive Oil

Sheep’s milk is widely used in cheese making in the Eastern Mediterranean, particularly in Greece where sheep’s yoghurt is hung in muslin to drain off the whey before patting into balls of soft cheese. Here it’s bottled in extra virgin olive oil with chilli and herbs making an appropriate gift for a friend who enjoys Greek cuisine.

Ingredients:

750g Greek sheep’s yoghurt

2.5ml salt

10ml chilli powder or chilli flakes

15ml chopped fresh rosemary

15ml chopped fresh thyme or oregano

About 300ml olive oil, preferably garlic flavoured

Fills 2 x 450g jars

Method:

Sterilise a 30cm square of muslin or cheesecloth by steeping it in boiling water. Drain and lay over a large plate.

Mix the yoghurt with the salt and tip on to the centre of the muslin. Bring up the sides of the muslin and tie firmly with string. Hang the bag of yoghurt over a large bowl to catch the whey and leave it in a cool place for 2-3 days, or until the whey stops dripping.

Wash thoroughly and dry two 450g glass preserving jars. Sterilise them by heating them in an oven preheated to 150˚C for 15 minutes.

Mix together the chilli and herbs. Take teaspoonfuls of the cheese and roll into balls with your hands. Lower into the jars, sprinkling each layer with the herb mixture.

Pour the olive oil over the soft cheese balls until they are completely covered. Mix gently with the handle end of a wooden spoon in order to blend the flavourings through the olive oil, making sure that you do not break up the cheese balls. Store in the fridge for up to 3 weeks.

To serve the cheese, spoon out of the jars with a little of the flavoured olive oil and spread on lightly toasted bread or savoury biscuits.