Herbed Yogurt Cheese (Suzma) with Ryazhenka

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I recently revisited Herbed Yogurt Cheese (Suzma) by making two changes.  First, I started with Ryazhenka which is less tart than conventional yogurt.  Second, I thought that sometimes previous batches of Suzma were not thick enough, so I decided to take advantage of my cheese press to press the curd after draining it.  Here is what I did.  The final product was very much like commercial Boursin.

2-1/2 cups whole milk Ryazhenka

1 scallion, finely chopped

1 clove garlic, finely chopped

1 dill frond, finely chopped

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.)

Put the cheese curd and the flavorings into a medium bowl and mix with a fork until evenly mixed.  Test for seasoning and store in the refrigerator.


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