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Showing 1-2 of 2
on June 12, 2010
on July 28, 2004
Mirj, this is a winner. I only made the yogurt cheese portion of the recipe (for some bizarre reason, I have too many friends who don't like olives - what is up with THAT, and how did it happen?!?). In any case, it worked great - I stirred in a bit of greek oregano, salt, cracked pepper, and garlic into the yogurt before straining it for about 30 hours. But let me tell ya, drizzling the cheese with olive oil and sprinkling it with sesame seeds and spices MADE this dish. I cannot wait to make it again - and I will make it often, stirring in spices, and toasting sesame seeds, varying the spices, etc. This is a heckuva good recipe for yogurt cheese. I must try the entire recipe - it looks too wonderful. But just for the sake of the cheese portion, it's excellent and memorable. My party guests devoured it and demanded the recipe - no one could believe how delicious and easy it was. There were plenty of raised eyebrows and skeptics when I announced it was yogurt cheese - but there are many converts now - thanks for a recipe I'll be playing with and making a LOT!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1040 g)
Servings Per Recipe: 1