More Great Recipes: Appetizer | Condiment, Sauce | Refrigerator | Snack


"There's No Such Thing As Too Much Garlic" Yogurt Cheese


User Avatar
Member since 2006
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 16 | Prep Time 20 | Cook Time

Why I Love This Recipe

I had a fresh farm cheese appetizer called "Angelica della Morte" at a local restaurant here in the greater Seattle area. It is a garlic and black pepper soft cheese...and it is FANTASTIC!

So, I had to try and replicate it at home. I did not ask the restaurant for a recipe as that would be just too easy.

First I tried making cheese the traditional way...heating milk, adding rennet, separating the curds from the whey, messing it up, starting it over...rinse - repeat...

Then (being the lazy son of a biscuit eater I am) I thought...hey! yogurt is almost cheese already...the hard part is done...can I use that?

The answer was (is) YES, yes you can!

So here is my version of that fresh, soft farmers cheese...it is also FANTASTIC...but I have to ask you...do you believe that there is no such thing as too much garlic?

I ask, because I have had people tell me there's no such thing as too much garlic, and then try this cheese...and then tell me there's too much garlic (weenies)!

Adjust if you like...but beware...I also included a couple of suggestions at the bottom of the recipe...


Ingredients You'll Need

2 lbs. plain Greek yogurt
1 1/2 tsp. Kosher salt
5 Tbsp. finely chopped fresh garlic (raw)
1 Tbsp. freshly ground black pepper


Directions

You will need -


1 package of cheese cloth


Kitchen twine


Medium sized colander


Medium sized bowl (something the colander will fit in)


Mix the yogurt, salt and garlic together


Rinse the cheesecloth in cold water and wring out well


Line the colander with at least three layers of cheesecloth (cut it so that you can gather it together at the top)


Place the colander into the bowl


Scoop the yogurt mixture into the cheesecloth, gather the cloth around the yogurt mixture and tie it with some twine.


Make room in your fridge in a place where you can suspend the cheesecloth package, by at least six inches, over the bowl/colander combination with more twine


Allow this package to hang there for at least 24 hours (longer if you like your cheese more firm, the longer you hang it, the more water drains out and the firmer the end product will be)


Now this is not for the faint of heart…it is HOT with garlic!


I have had people tell me there's no such thing as too much garlic…and not able to eat this because there's too much garlic! So beware…


You can modify this recipe by roasting the garlic, adding herbs, lemon zest…mix it up…have fun!


Questions, Comments & Reviews


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!