• LK Bonabi

Yogurt Cheese - Mast-e-Chekeydeh


Yogurt Cheese - Persian Mast-e-Chekeydeh

What a wonderfully smooth yogurt cheese this is. It's out of this world, and so easy to make. For the first step you need to have patience, around 24 hours worth of patience in order to get the silky smooth and creamy yogurt cheese. The rest is plain sailing, it's what you'd like to add to it which really just takes around 5 to 10 mins, and voila! it's ready for you to enjoy.

I've made my yogurt cheese with herbs and walnuts and a hint of garlic, but you can eat it anyway you like, I've also had it plain with a splash of honey or you can even have it with your favourite jam, tastes awesome with Persian sour cherry jam :)


Ingredients

140g strained yogurt

1/2 tsp salt

1/4 cup whole walnuts

1 tbsp mint

1/2 tbsp dill

1/4 tsp nigella seeds

1 clove garlic


Method

Step 1

  • Take 200g of yogurt (I used Greek yogurt)

  • Strain in a muslin or clean cloth over night to remove the whey

Note: depending on the type of yogurt you use, your yogurt may be over or under 140g after straining.


Step 2

  • Chop the mint and the dill and set aside

  • Crush the garlic and set aside

  • Toast the walnuts

  • Once the walnuts have cooled, chop them into smaller pieces

Step 3

  • Place the strained yogurt into bowl

  • Add the crushed garlic and salt

  • Mix well

  • Add the chopped mint and dill

  • Mix well

  • Finally add the walnuts and give a gentle mix

Step 4

  • Sprinkle with nigella seeds

  • Sprinkle with extra herbs and toasted walnuts (optional)


Enjoy this wonderfully smooth and creamy yogurt cheese with Lavash bread , Barbari bread or even crackers. Noosh-e-Jaan :)



Yogurt Cheese - Persian Mast-e-Chekeydeh

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