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Yogurt Cheese Appetizer




Source of Recipe


Southern Living


Recipe Introduction


I tasted this at a party the other night and it was so good that everyone just GATHERED around the bowl! The hostess said that it was really easy. It's from Southern Living.

Southern Living says, "Make the Yogurt Cheese the night before because it needs 24 hours to chill. We tried it with fat-free yogurt, which didn't work well, so stick with plain yogurt." I have used the fat free stuff often, even to make yogurt cheese and had good results. Make sure that you do the first step of draining the yogurt – even if you use very thick Greek yogurt or labne. You need this to be almost the consistency of Boursin.

I also think that this would be good if you just stirred in the seasonings and the olives and cucumbers (chopped). UPDATE: We tried this for Thanksgiving 2016 and very much liked the ingredients stirred in. I think that plain pita or naan is a better choice than the whole wheat. We found them very sweet and it paired oddly with the olives.



List of Ingredients




Yogurt Cheese (see below)
1 t. salt
1/2 t. sesame seeds
1/4 t. thyme
1/4 t. marjoram
2 t. olive oil
1 c. kalamata olives - whole or chopped
1 English cucumber - sliced or halved - seeds removed and chopped
4 (6-inch) whole wheat pita rounds, warmed and cut into wedges


Recipe



YOGURT CHEESE: Line a fine wire-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl. Spoon 3 (8-oz.) containers plain yogurt into strainer. Cover with plastic wrap, and chill 24 hours. Remove yogurt cheese, discarding strained liquid.

Spoon Yogurt Cheese into a serving bowl, pressing lightly to flatten. Sprinkle cheese evenly with salt, sesame seeds, thyme, and marjoram; drizzle with olive oil. Surround with kalamata olives, cucumber slices, and pita wedges.

Serves 10.