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We had to come up with a menu for a pre-Shavuot gathering. I’m not a big “mix” fan but considering curing time and little experience with this kind of recipe I could not afford experimenting. It turned out fabulous and it gets better with every day it sits in the fridge. You can also do this with a soy yogurt and vegetarian sour cream and serve right away! Hatzlacha!
2 (8-ounce) plain yogurts
1 8-ounce 5% gvina levana (white cheese)
1/2 packet Lipton Ranch Soup and Dip parve mix (for Cholov Yisroel)
1/2 cup finely cut fresh chives
1/4 cup finely minced fresh parsley
1 large clove crushed garlic or 1 cube Gefen Frozen Garlic
1/2 teaspoon pepper
You will need: medium strainer, cheesecloth cut to triple layer and bowl to sit the strainer over (be sure it leaves a good amount of space between bowl and strainer).
In a medium bowl mix together yogurt, gvina levana, 1/2 packet of dip mix (taste first, you may want to add more but be careful because all tastes will concentrate during the straining process), chives, parsley, garlic and pepper. Stir until all ingredients are well incorporated.
Place strainer over bowl then place cheesecloth inside of strainer. Pour the mixture into cheesecloth-lined strainer. Pull all loose ends together and twist until mixture starts to barely squeeze out. Place a small milchig plate on top to gently weigh down mixture. Place in fridge and check in eight hours. You will see a nice amount of liquid on bottom of bowl.
Open cheesecloth and check texture. It should be just firmer than sour cream. Taste, and if the flavors have settled in the way you like, then serve. However, if you want an even firmer texture leave for the full 24 hours. Be sure to give the cheesecloth an extra twist first. Enjoy!
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