SC - yogurt Cheese 101?

[micaylah]

Ras said...
> I have made this for period middle eastern feasts. Mixing mashed
garlic into
> it after it has drained. I'm sure Stefan or someone on the list has
the
> recipe I posted on this list. The longer you leave the yogurt drain,
the
> firmer the finished product. I believe the source of the recipe is
either
> al-Baghdadi or the Book of the Beloved.

Ask and you shall receive. I make this all the time.

Micaylah

******************************

An Islamic Feast in a Barbarian Court
by al-Sayyid A'aql ibn Rashid al-Zib
copyright c 1999

Sals
'Yoghurt Cheese with Garlic'

First. Yoghurt is filtered and garlic is put in it.
(from 'The Link to the Beloved'; Translated by Charles Perry. A
Collection
of Medieval and Renaissance Cookbooks, Vol. II. Duke Sir Cariadoc of the
Bow)

Redaction by al-Sayyid A'aql ibn Rashid al-Zib, AoA, OSyc. Copyright c
1999
L. J. Spencer, Jr. Williamsport, PA.

1 pint Plain wholemilk yogurt
3 lg cloves Garlic, mashed to a paste
Nigella seed, ground for garnish (optional)*

Line a strainer with 2 layers of cheesecloth. Suspend strainer over a
deep bowl or pot. Dump yogurt into cheesecloth lined strainer. Cover
with a cloth or plastic wrap. Put in a cool place for 12 to 24 hrs. to
drain.

Discard liquid or use in breadmaking. Put drained yogurt in a bowl Blend
in garlic paste, mixing thoroughly. Leave a few hrs. to absorb and
develop flavor. Serve with flat bread. Serves 8.

(NOTE: Serving idea- Mould Sals in a mound in the center of an
earthenware plate covered with a large flatbread. Surround with an
overlapping layer of marinated or plain sliced cucumbers. Sprinkle top
with nigella and mount with a twisted cucumber slice.)