1 cup full cream (or high fat percentage) plain yogurt
pinch of course salt
cheesecloth (or a pair of new knee high stockings - I used 20 denier)
a colander or large sieve
a bowl big enough to fit the colander/seive
Place your colander into your bowl and then your cheesecloth over your colander.
If you are using stockings, double them up and get someone to hold them open for you.
Mix your salt and yogurt together.
Spoon or pour your yogurt into the cheesecloth/stockings.
Tie the top of the cloth/stockings closed at the top, squeezing the yogurt towards the bottom as you go.
Now you can either leave the cloth/stockings in the colander as is or you can hang them above the colander and let gravity help (I hung mine from the kitchen tap).
Leave your yogurt to drain for at least 24hrs, the longer you leave it the firmer the cheese will be.
You can leave it out on the counter (in winter) or in the fridge if its too warm.
When you are ready to unveil your cheese, give it one last squeeze to remove any residual liquid and then, over a plate, unwrap the newly formed cheese.
There are a few options once your cheese is ready
You can place it in an airtight container in the fridge and use it as a plain cream cheese spread.
You can roll the cheese into small balls and then roll the balls into various herb and spice mixes before placing in an airtight container in the fridge.
You can roll the cheese into small balls and then place them in a glass jar with a well sealing lid. Top the balls of cheese with a high quality olive oil to preserve them. You can also add various herbs and spices to the oil to infuse the cheese with flavour.
You can also add your herbs and spices to the yogurt before draining if you like which will give you a flavoured cream cheese when you are done.
Shavuot, a celebration of the day the Jewish people received the Torah. As with all Jewish celebrations, we have special food related to the holiday. For Shavuot that means dairy.
Cheese, cheesecakes, pasta with lots of cheese and cream, ice cream, and most importantly (to me anyway), cheese blintzes. Yummy crepes filled with a sweet cream cheese mix and fried. They can also be made as savoury blintzes.
I found a recipe on Tori Avey’s site and modified it slightly. They were delicious!! Recipe below. All the lovely pictures taken by Paul.
Cream Cheese Blintzes
A yummy sweet cream cheese filling wrapped up in a delicious crepe.
200g castor sugar (I cannot find castor sugar in Israel, so I took 200g brown sugar and whizzed in in my blender until it resembled castor sugar)
350g cream cheese (I used a ‘New York’ cream cheese which is kind of salty)
Splash of vanilla
1 large egg
3 tablespoons lemon juice
250ml dessert cream
biscuits for decorating
Bring milk to a simmer.
While milk is heating, beat sugar, cream cheese, vanilla and the egg until smooth.
Once milk is heated, add the milk to the sugar mixture and whisk very quickly so the egg doesn’t scramble.
Return the mixture to the stove top and simmer while continuously stirring until the custard thickens.
Remove from heat and leave to cool to room temperature.
Once cool, place in the fridge for an hour or two to start chilling.
Lightly whip the cream and gently fold it into the chilled custard.
Add the lemon juice and mix gently.
Now you can add the mixture to your ice cream machine and churn as per instructions or if you don’t have one, transfer the mixture to a freezer proof dish, cover and place in the freezer for at least 3 hours, removing the dish and stirring the ice cream every hour or so to prevent ice crystals from forming.
Serve with crushed biscuits sprinkled on top or as a filling between two flat biscuits
I am a soft cheese lover of note! I cannot get enough of Brie and Camembert cheese and will eat it until I make myself sick.
So when Tanya mailed me her recipe and pictures I let out the hugest ‘squeeeeeee’ ever. Im off to the shops after work to get the ingredients 🙂
A simple recipe that is totally delicious if you love cheese!
1 wheel of Camembert cheese
Small amount of white wine of your choice
Fresh Garlic (either a clove of garlic, or I used crushed garlic from woolies)
Fresh Herbs – thyme or rosemary etc
Ramekins of approximately the same size of your wheel of Camembert
Preheat oven to 180
Pop the wheel of cheese into the ramekin… I had to squash mine in quite a bit
Poke cheese with a fork
Push a clove of garlic into the cheese… since i used crushed garlic, i basically just wiped a teaspoon in the tub of garlic and then smeared it onto the cheese… just very little as I didn’t want to be stinky the next day!
Stick the fresh herbs into the cheese
Pour the white wine over the cheese. You need very very little. Probably only 2-5 tablespoons – depending on the size of your ramekin
Pop the lids onto your ramekins (or cover with foil)
Put on a baking tray (in case of leakage!) and bake in the oven for 10-15 minutes.
In the mean time, slice up some crusty French loaf
When the cheese is done, remove from oven, take out the stalks of herbs, and the clove of garlic if you used one…
Use your fresh bread to stir it up and enjoy your own little cheese pot!
Be careful of the hot ramekins though!
note one wheel of Camembert may be slightly too much for one person as it is quite rich , so I’d suggest sharing one portion between two people… or if you have hungry people, one portion per person could do!