- 1 kilo strained Greek yogurt (whole or low fat)
- 1 tablespoon salt
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- Put the yogurt in a bowl. Add the salt and mix.
- Line the interior of another bowl with some cheesecloth. Let the ends hang over the edges of the bowl. Add the mixture.
- If you taste the mixture it will be very salty. This shouldn’t worry you because as the water drains, the salt will be carried away with it. The yogurt will hold on to exactly the right amount of salt.
- Pick up the four ends of the cheesecloth and tie securely with some kitchen twine. The yogurt should be like a ball covered in cheesecloth.
- Tie the two ends of the kitchen twine onto a wooden spoon. The spoon will help the cheesecloth with the yogurt hang securely, so that it can drain all of the excess water.
- Balance the wooden spoon on the rim of a large pot and let the yogurt in the cheesecloth hang in the pot so that it can drain.
- You should not squeeze the cheesecloth, under any circumstance. Refrigerate for 1-2 days and let it drain on its own (if you are not too impatient, it’s best to allow it to drain for 2 days).
- Remove pot from refrigerator and the cheesecloth from the pot. Cut and remove the twine and open the cheesecloth. The soft cheese is ready.
- Use it to make Cretan Dakos (Rusks with tomato,soft cheese and olive oil).
Nutrition information per 100 gr.
*Based on an adult’s daily reference intake of 2000 kcal.