Herbed Yogurt Cheese (Suzma) with Ryazhenka v.2

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Here is a second version of Herbed Yogurt Cheese (Suzma) with Ryazhenka in which I switched from fresh to dried herbs, consistent with the recipe for Boursin-style fresh cheese with garlic and herbs . I also added the refinement of pressing the fresh cheese into a mold (such as an English muffin tin) so that it would look better.

2-1/2 cups whole milk Ryazhenka

1-1/2 tsp. dried chives

1 clove garlic, finely chopped

1.5 tsp. dried parsley

Salt (~1/4 tsp.)
and pepper )~1/2 tsp.) to taste

Drain the yogurt in butter muslin for about 15 hours, at which time it will have a consistency similar to cream cheese.  (About 7 oz. of whey drained off.)  Then put the curd in the butter muslin into a cheese mold and press lightly.  (I pressed for 15 minutes at 4 lbs. and then for about an hour at 8 lbs.  (About another 2 oz. drained off or was absorbed into the butter muslin.)

Mix the flavorings together in a small bowl and then mix them into the cheese curd with a fork until evenly mixed.  Test for seasoning.  Cut out a circle of wax paper under an English muffin tin and put the fresh cheese into the tin.  Use a sheet of plastic wrap to press the cheese into the mold.  Remove the mold and store the cheese in the refrigerator.


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