We had to to come up with a menu for a pre Shavuot gathering. I'm not a big "mix" fan but considering curing time and little experience with this kind of recipe I could not afford experimenting. It turned out fabulous and it gets better with every day it sits in the fridge.You can also do this with a soy yogurt and vegetarian sour cream and serve right away! Hatzlacha!
- plain yogurt - 2 8 oz
- gvina levana - 1 8oz 5% (white cheese)
- Lipton kosher parve ranch soup and dip mix ( for Cholov Yisroel) - 1/2 pkt
- chives - 1/2 cup finely cut fresh
- parsley - 1/4 cup finely minced fresh
- garlic - 1 large clove crushed
- pepper - 1/2 tsp
You will need: medium strainer, cheesecloth cut to triple layer and bowl to sit strainer over ( be sure it leaves a good amount of space between bowl and strainer)
In a medium bowl mix together yogurt, gvina levana, 1/2 packet of dip mix (taste first, you may want to add more but be careful all tastes will concentrate during the straining process) chives, parsley, garlic and pepper. Stir until all ingredients are well incorporated.
Place strainer over bowl then place cheesecloth inside of strainer. Pour the mixture into cheesecloth lined strainer. Pull all loose ends together and twist until mixture starts to barely squeeze out. Place a small milchig plate on top to gently weigh down mixture. Place in fridge and check in 8 hours. You will see a nice amount of liquid on bottom of bowl.
Open cheesecloth and check texture. It should be just firmer than sour cream. Now taste, if the flavors have settled in the way you like, then serve. However, if you want an even firmer texture leave for the full 24 hrs. Be sure to give the cheesecloth an extra twist first. Enjoy!