Not long ago I posted on how I make Greek style yogurt. Rachel from And Then Make Soup, commented that if I left the yogurt to drain for a little longer, I would end up with a spreadable cream cheese (rather like Philadelphia or Boursin). Thanks for the tip Rachel!
So, in a double experiment, I gave this a go. It was a double experiment as I didn´t have any fresh milk. I know this sounds a little odd, but in Spain it´s still quite hard to buy fresh milk, apart from in the larger supermarkets in the bigger towns. Almost all the milk available here is UHT or Long Life. It´s not a huge problem as I don´t take milk in my coffee and only really use milk in cooking.
So…with a litre of semi skimmed UHT at my disposal, I made a batch of yogurt to see if it would work. Nothing ventured, I thought! To my surprise, the process worked equally well as using fresh milk and tasted the same.
Instead of draining it overnight, I put a weight on it and drained for 48 hours. I saved the liquid that came off it to make soda bread, but more of that another day.
This is what it looked like after 48 hours, straight out of the mould.
I beat it up a little and then added one clove of crushed garlic, a sprinkle of sea salt and about 2 tablespoons of very finely chopped parsley.
The next morning I spread it on bread for my breakfast, and accompanied it with a very funny looking peach! They´re called Paraguayas here, they have a whitish flesh inside and are very tasty.
Luckily I was not going anywhere that morning, as I was rather garlicky for a few hours!