Garlic Fresh Cheese
Foraging is integral to the rural Scandinavian way of life and each season offers some delicious ingredient from nature’s bounty. Scandinavians actively seek out wild garlic when it’s in season so if you’re out in the woods in spring, collect a few leaves. This garlic fresh cheese is delicious with sourdough.
2 lbs. 4oz Greek yogurt *
1 tbsp sea salt
2 tbsp extra virgin olive oil
small bunch of garlic leaves (preferably wild), finely chopped
½ lemon, zest and juice (optional)
Stir the yogurt in a large bowl with the sea salt. Transfer to a sieve lined with a double layer of muslin and set over a large bowl. Wrap up the ends of the muslin tightly, twisting and securing with an elastic band. Leave in a cool place to drain for 24 hours.
The following day, heat 1 tablespoon of the oil in a small pan and add the wild garlic. Sauté for a minute or so until wilted. Allow to cool.
Unwrap the drained yogurt and place in a bowl, discarding the liquid. Stir in the wild garlic and season with pepper and a little lemon juice and zest, if desired, for a tangier version. Adjust the salt to taste, then drizzle over the remaining oil before serving.
*Real Greek yogurt is best as the original kind from Greece is properly strained and has the right consistency for this recipe. Do not use ‘Greek-style’ yogurt as this description can mean anything, and won’t necessarily have as good a texture or as delicious a flavour.