Cured Cheese with Herbs

Curing your own cheese sounds like a bit of a challenge but with this simple recipe does not demand any special equipment - just time and a bit of luck.

INGREDIENTS:

List of ingredients

3 cups (7 deciliter) homemade yogurt

2 tsp. good quality sea salt

2 tbs. finely chopped fresh thyme

2 tbs. finely chopped fresh mint

PREPARATION:

• Arrange yoghurt, herbs and salt in layers in a cheese cloth until all ingredients are used. Close tightly with string. Hang in cellar temperature for 24 hours, over a bowl to collect the dripping water.

• 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.

• 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.