Vurda
Traditional cheese spread
Servings Prep Time
1.5kg 30min
Cook Time Passive Time
40min 24hrs
Servings Prep Time
1.5kg 30min
Cook Time Passive Time
40min 24hrs
Ingredients
Ingredients
Equipment
Instructions
  1. Make a yogurt, cool to room temperature and refrigerate overnight. If you don’t know how to make a yogurt you can find the recipe link below in the recipe notes.
  2. Line a colander with a clean cheesecloth and place it inside the large cooking pot or mixing bowl. The purpose of mixing bowl or pot is to capture the whey that will be drained from yogurt.
  3. Tie cloth corners into a secure knot. Squeeze the bag gently from the top just to start seeing the whey flowing from the bag.
  4. Hang the cheese cloth bag and let the yogurt drain over next 24 hours on cool room temperature. I used wooden spoons for the bag support.
  5. Transfer the drained yogurt to a large mixing bowl and stir in a sea salt, mix well.
  6. Fill half of a sealable container with yogurt mixture, lay the pepper in and top it up with yogurt to cover it completely. Make sure that the top yogurt surface is smooth, level and about 10 mm under the container edge. Note: Pepper also can be seeded and cut in smaller pieces.
  7. Pour in olive oil on top; just enough to assure that no yogurt peaks protrude above the oil surface. Cover the container loosely and refrigerate for 3-4 weeks.
  8. Using a spoon remove gelatinous oil from the top.
  9. Keep the container sealed and refrigerated.
Recipe Notes