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    You are in: Home / Recipes / Yogurt Cheese With Olives, Capers and Pistachios Recipe
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    Yogurt Cheese With Olives, Capers and Pistachios

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    threeovens's Note:

    This recipe includes instructions for making homemade yogurt cheese. You could also substitute sour cream in place of the yogurt or make is simpler still and use store-bought cream cheese or goat cheese. If using store-bought cheese skip step 1. This recipe is adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer. Serve with bread, crostini, or vegetable sticks. Preparation time does not include making the yogurt cheese (overnight).

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    Units: US | Metric


    1. 1
      To make yogurt cheese: Use a large metal strainer and line with some dampened cheesecloth; spoon in about 2 cups of yogurt.
    2. 2
      Gather up the ends of the cheesecloth and squeeze to extract as much liquid as you can out of the yogurt.
    3. 3
      Untwist the cheeseclcoth and place the yogurt, cheesecloth and strainer over a large bowl to continue draining, in the refrigerator, overnight until it is the consistency of cream cheese.
    4. 4
      Combine the yogurt cheese, green and black olives, pistachio nuts, parsley and capers; spread in a shallow bowl or plate.
    5. 5
      Season with coarsely ground black pepper, if desired.
    6. 6
      Garnish the center with chopped pistachio nuts and ring the outside with chopped parsley.
    7. 7
      Serve with bread, crostini, or vegetable sticks.

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    Nutritional Facts for Yogurt Cheese With Olives, Capers and Pistachios

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.9
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 4.1 g
    Cholesterol 23.8 mg
    Sodium 260.3 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 0.6 g
    Sugars 8.7 g
    Protein 6.9 g

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