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Yoghurt Cheese Rounds with Pepperberry Sauce

Yoghurt Cheeseyoghurt cheese
1 kg Greek yoghurt
Handful of fresh Mountain Pepper Leaf sprigs
1 tablespoon salt

 

 

 

 

Empty yoghurt into a bowl, stir through salt thoroughly. Line a clean bowl with muslin and spoon salted yoghurt into muslin. Bring corners together and fasten with kitchen ties or rubber band, do not squeeze yoghurt in bag.  Suspend over bowl or jug as picture shows and place in the fridge for 3 days to drain, occasionally  removing bag and pouring off liquid that has drained out.  To serve mould into balls or make one large shape, serve with a Pepperberry sauce

Pepperberry Saucepepperberry yoghurt cheese
1 tablespoon corn oil
1 tablespoon fresh Mountain Pepper Berries
1 teaspoon honey
1 teaspoon finely chopped ginger
1 tablespoon brown sugar

 

 


In a pan mix oil and pepperberries, gently simmer until soft and mushy. Add honey, ginger and brown sugar, stir for 5 minutes or until sugar has dissolved.  Add a little water if sauce appears to thick.

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