Dry Yogurt with White Cheese

"The belief goes that sheep`s milk is suitable for making real qatiq only a few weeks out of the year!"
Preparation30 min.
Cooking130 min.
Тotal160 min.
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  • sheep's milk - 21 cups (5 liters) fresh
  • yogurt - 2 tbsp sheep's
  • yeast - 6 drops of cheese
  • salt - 3 tbsp
  • cheese - 10.5 oz (300 g) sheep


Pour the milk into a suitable container for boiling. Put the container in a water bath and cook for 2 hours. Then let it cool until it is lukewarm. Separately, mix the salt, yogurt, yeast and a little milk.

Stir until the salt melts. Pour the mixture in the boiled and cooled milk and mix well with a wooden spoon and add the crumbled cheese. Mix well. Dry yogurt with white cheese can be obtained without adding cheese. Close the pan with a lid and leave it to stand for 12 hours.

The next day the mixture has already thickened and you have to mix. Transfer it in a cheesecloth and allow it to drain well, wrapped in cheesecloth.

Keep the drained puree cool before consuming.

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