"A really useful kitchen 'gadget'"
07 April 2016
I have had one of these for a few years now and I use it all of the time. The best results I have had have been with Greek or Turkish natural yoghurt. Add 500g of yoghurt,1 teaspoon of salt and freshly ground black pepper. The longer it stays in the box the thicker the resulting cheese is. I would say 24 hours was the least time I would leave it for. In our house we eat it spread onto toasted sourdough and topped with chopped tomatoes - delicious! I always serve it with a Mediterranean platter of meats, mozzarella and roasted vegetables. It's also nice drizzled with sweet chilli sauce.