Ayşe Abla'dan Yağlı SÜndürme Peyniri Tarifi

Ingredients

• 2 liters Full-Fat Plain Yogurt (Turkish full‑fat yogurt, at least 10% fat for best texture)
• 500 ml Cold Water (Plenty of cold water for rinsing and mixing)
• 1 tsp Fine Sea Salt (Adds a subtle flavor; adjust to taste)

Instructions

1. Gather Ingredients and Equipment

   Set out the full‑fat yogurt, cold water, salt, and all listed equipment.

   Time: PT5M

2. Mix Yogurt with Cold Water

   Place the yogurt in the mixing bowl, add the cold water, and stir gently until the mixture is smooth and slightly thinner.

   Time: PT5M

3. Drain the Yogurt

   Line the fine mesh strainer with cheesecloth (or a clean kitchen towel) and set it over a large bowl. Pour the yogurt‑water mixture into the strainer and let it sit undisturbed for about 2 hours, or until most of the liquid has drained and the cheese thickens.

   Time: PT2H

4. Season with Salt

   Transfer the thickened cheese to a clean bowl, sprinkle the salt over it, and fold it in gently until evenly distributed.

   Time: PT2M

5. Press and Set

   Place the cheese in a shallow container, smooth the top, and cover with a weight or a plate. Let it sit for 30 minutes to firm up and develop a smooth surface.

   Time: PT30M

6. Serve or Store

   Remove the cheese from the press, transfer to a serving dish, and enjoy immediately or refrigerate.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g