Yogurt cheese and lemon curd recipe


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Yogurt cheese

 

Lemon curd

  • 2 TSP SALT
  • 1 LITER YOGURT
  • 2 TBSP CREAM
  • BASIL LEAVES
  • OREGANO
  • OLIVE OIL
 
  • 3 EGGS
  • JUICE FROM 3 LEMONS
  • 1 TSP GRATED LEMON RIND
  • 100 GRAM SUGAR
  • 50 GRAM BUTTER

Put a piece of cloth in a sieve. Mix the yogurt with cream and salt and pour it in the cloth. Drain for 12 hours, throw away the fluid. Form balls of the drained yogurt, and put them uncovered in the fridge for 24 hours. Roll them through oregano and basil (or other herbs) and put them in the fridge for another 24 hours. Now stack them in a glass jar and cover with olive oil. Keep in the fridge.

Click here for a recipe of Lebanese yogurt cheese.

This is an Amish recipe, like snicker doodles, Amish friendship bread starter, Amish friendship apple bread, Amish friendship chocolate bread, and Amish friendship lemon bread, which have been incorporated into everyday American cooking.

Mix the eggs with the sugar and the lemon rind and juice and beat a few minutes. Heat au bain marie or in the microwave (30 seconds at a time, stir in between) until it becomes thick. Don't cook! When the sauce is thick, add the butter. Allow to cool down. Keep in the fridge.

See also a Jordanese recipe for raspberry curd.