|
|
Article: Yogurt cheese is easy to make and has many uses.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- April 30, 1997
- Author:
CopyrightCOPYRIGHT 1997 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Yogurt cheese is making a comeback. This creamy, low-fat, soft cheese is an ancient food, with roots in Middle Eastern cooking. Commonly spread as an appetizer on pita bread or crackers, it also can be seasoned with basil, oregano or garlic to make a savory dip. In some Arab countries, yogurt cheese is rolled into bite-sized balls, dredged in oregano and served as a snack.
Western cooks are discovering yogurt cheese as an all-purpose, low-fat ingredient that's easy to make. I use it in everything from desserts to sauces. It's slightly tangy but not unpleasantly sour, so it blends well with either sweet or savory seasonings. You can use any kind of plain yogurt to ...
Related newspaper, magazine, and journal articles:
|
|
Article: Yogurt cheese, please. (Books).(Brief Article)
E;
May 1, 2002 ;
454 words
... ... generations, Middle Eastern cuisine has featured yogurt cheese, which is the creamy cheese that forms when the liquid ... ways of eating with YoChee, a term they coined for yogurt cheese. Zero fat and low in calories, YoChee is an under ...
|
|