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Yogurt cheese with salsa

Time 40 minutes
Yields Serves 8
Yogurt cheese with salsa
1

Spoon the yogurt into a fine-mesh strainer lined with cheesecloth and place it over a deep bowl. Cover and refrigerate overnight.

2

The next day, discard the liquid that has drained and place the firm yogurt in a bowl.

3

Drain the oysters well on paper towels. Pat off any excess oil. Coarsely chop the oysters and set them aside.

4

Combine the tomatoes, green onion, cilantro, lime juice, salt, garlic and cracked pepper. Stir in the chopped oysters.

5

When you are ready to serve, shape the drained yogurt cheese into a ball and put it on a platter. Spoon the salsa over the cheese. Serve with toasted slices of French bread.


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