dairy

Quick take: Yogurt (yoghurt) cheese with garlic and olive oil

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Hugh Fearnley-Whittingstall has an article about how to make yogurt (or as they spell it in the UK, yoghurt) in the Guardian. I did not want to go to the trouble of making yogurt from scratch, but I had a big pot of plain yogurt that needed to be used up so I made a sort of variation on the yogurt cheese balls further down on the page.

Yogurt cheese, in case you are unfamiliar with it, is just plain yogurt that has been drained of much of its liquid. To make it, just line a sieve with some porous cloth like cheesecloth, muslin, a coffee filter or even a couple of paper towels, spoon the yogurt in, and put the sieve with a bowl underneath in the refrigerator for at least a few hours. The more you let it sit, the drier it will become.

I strained about 2 1/2 cups of yogurt mixed with 1 teaspoon of sea salt from Friday evening to Sunday morning, by which time it had become the consistency of whipped cream cheese. I put this into a bowl, grated one garlic clove over it and drizzled on some extra virgin olive oil and mixed it up. It was the perfect spread for freshly baked hot savory scones.

I’ve never been a big fan of very sweet yogurt, so this savory yogurt spread may make more breakfast appearances.

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Heidi's hard goat cheese, perhaps

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What Swiss cows produce

I've updated and expanded upon the fondue recipe originally on this page - see A Proper Swiss Cheese Fondue.

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Cows riding up and down an elevator in the Zürich main train station in 1999.

The Swiss are obsessed with cows.

The cow is a popular motif everywhere. People actually wear cow-print vests, children play with stuffed cows or wooden cows. Ordinary people - not just tourists - collect cow bells. continue reading...

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