I’ve made Middle Eastern yoghurt cheese (labneh) before by straining Greek yoghurt in the fridge overnight but I’d never gone one step back and actually made the yoghurt as well.
I read about it at Chica Andaluza. She made yoghurt from cow’s milk and then drained it for longer to make a soft cheese. I really wanted to try this with goat’s milk to see if I could make my own soft goat’s cheese.
It took a little longer than expected to “turn” which may have had something to do with the unseasonably cloudy weather we had as soon as I decided I wanted to put my milk out in the sun, but it worked. I made soft goat’s cheese from goat’s milk and it was easy.
A litre carton of goat’s milk made about 250 gr goat’s cheese spread, which is the size of a tub of Philadelphia, it’s that sort of texture too.
Now I could get on with making a Greek chilli cheese dip called Tyrokafteri that had been wanting to try for a while. The original recipe is a mixture of feta cheese and ricotta blended with chillis, lemon juice and olive oil. I just replaced those with my soft goat’s cheese.
Tyrokafteri Chilli Cheese Dip/Sauce Recipe
Makes about 300 ml, vegetarian, gluten-free. Adapted from Epicurious
- 4 red & 4 green chillis, I used birds eye chillis (use 20 gr if using the larger mild chillies)
- 250 gr soft goat’s cheese (or 165 gr feta & 85 gr ricotta)
- 1 tbsp fresh lemon juice
- 35 ml extra virgen olive oil
- salt & black pepper
Wash the chillis, remove the stalks, cut them in half lengthways and remove the seeds and membrane. Wear gloves or your hands will sting for ages and don’t touch your eyes.
Boil them in a small pan of boiling water for 15 minutes. Remove with a slotted spoon and peel off the skin (if using larger chillies) using gloves. If you used small chillies no need to peel. Boiling them takes away some of the heat but not the flavour.
Put the rest of the ingredients and in a blender/processor and blend together well. I added my chillies two at a time because I was worried about it being too hot, and blended again. Taste and add more chillies until you are happy with the heat. I added all eight in the end and it was perfect. Blend until smooth and season with salt & black pepper. If you are using feta you may not need any salt.
Pour into a serving bowl and refrigerate until using. It tastes even better the next day.
Serve with toasted pita bread or crudites for dipping or drizzle over roasted or chargrilled Mediterranean vegetables. It’s addictive. I served mine with some baked zucchini fries and I will be posting the recipe tomorrow…
Things That Made Me Smile Today……
I love these flowers, they look like a multi-layered gerbera…..
The bees seem pretty taken with them too….