Put a piece of cloth in a
sieve. Mix the yogurt with cream and salt and pour it in the cloth. Drain for
12 hours, throw away the fluid. Form balls of the drained yogurt, and put them
uncovered in the fridge for 24 hours. Roll them through oregano and basil (or
other herbs) and put them in the fridge for another 24 hours. Now stack them
in a glass jar and cover with olive oil. Keep in the fridge.
Click here for a recipe of
Lebanese yogurt
cheese.
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Mix the eggs with the sugar and the
lemon rind and jucie and beat a few minutes. Heat au bain marie or in the microwave (30
seconds at a time, stir in between) until it becomes thick. Don't cook! When
the sauce is thick, add the butter. Allow to cool down. Keep in the fridge.
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