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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).
Units: US | Metric
Serving Size: 1 (199 g)
Servings Per Recipe: 4