Preperation:
-
1
In a cheese cloth, arrange yoghurt, herbs and salt in layers until all ingredients are used. Close tightly with string. Hang in cellar temperature for 24 hours, over a bowl to collect the dripping water.
-
2
Prepare brine (6% salt per weight) in a suitable container. Transfer cheese (without removing the cloth), to the brine and let sit for another 24 hours.
-
3
Cover a brie-style cheese box (or other container) loosely with baking paper. Gently unwrap the cheese cloth and transfer the cheese the to paper, pressing slightly to suit the box. Place a sprig of rosemary on top, close paper tight and cover with a lid. Keep for four weeks in refrigerator.
Recent Recipes:
3 cups (7 deciliter) homemade yogurt
2 teaspoons good quality sea salt
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh mint
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