Yogurt Cheese With Fresh Fruit

1. 1

   Use a double thickness cheesecloth to drain the yogurt. (I used an old worn clean thin cotton cloth). Place the cloth into a sieve that is inturn suspended over a large bowl.

2. 2

   Pour the 4 cups of yogurt into this, twist the cloth shut and refrigerate over 15-24 hours. At the end of the time, you will have about 1 3/4 cup of yogurt cheese and will throw away the whey.

3. 3

   Toast the saffron over low heat then crush.

4. 4

   Mix the saffron, sugar, and sour cream well into the yogurt cheese, then refrigerate.

5. 5

   To serve, place dollops of the yogurt cheese into individual bowls, top with fresh sliced fruit and a generous pinch of roasted almonds. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.