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Strained Yoghurt with Za’atar

Servings 10 servings
Preparation Time 48 minutes preparation
Cooking Time No cooking time

Ingredients:

  • 1kg Riverina Dairy Natural Yoghurt
  • Pinch of Salt
  • Pinch cracked Pepper
  • ½ cup of Olive Oil
  • 1 tsp. of Za’atar spice
  • Fresh mint leaves for garnish

Process:

  1. Mix the salt and pepper into the yoghurt whilst it remains in the bucket - set aside.
  2. Line a large colander with layers of cheesecloth; ensure adequate cloth is hanging around the sides of the colander to allow for bundling up later on .
  3. Take a metal bowl that fits neatly into your home refrigerator and place the colander inside the bowl.
  4. Gently pour the yoghurt into the center of the cheesecloth, scrape out the bucket and carefully gather up the sides of the cloth - gently pushing down to ensure a tight ball.
  5. Use a clothes peg to secure the cloth and place in the refrigerator for 48 hours, the longer you strain the yoghurt, the thicker it will be.
  6. I like to check the progress after a few hours to ensure the cheesecloth is thick and tight enough to ensure the liquid passes through the cloth- we want to see a nice clear liquid, it should not be milky.
  7. Remove the peg and unwrap the deliciously thick yoghurt ball, place onto a flat serving platter.
  8. Smear the yoghurt over the plate; create a few wells with the end of a spoon, drizzle with good quality extra virgin olive oil, sprinkle with the Za’atar and scatter with freshly torn mint leaves.
  9. Great accompaniment to flat breads, grilled meats and mezza platters

Available at Woolworths

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