This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

A mezze platter would not be complete without MediterraneanMarinated Cheese.  The cheese is traditionally feta but any firm fresh cheese will work;  tangy, salted yogurt cheese balls (recipe included) or queso fresca cubed (recipe included).  Serve this old-world favorite with pita bread, kalamata olives, shaved pastrami, eggplant crisps, lemon-rice dolmas, crust-less spinach quiche, tomato and anchovy bruschetta, cucumbers in tzatziki, proscuito wrapped figs or melon, lamb brochettes and steamed mussels.  Crumble marinated cheese on pizza or fresh baby greens for a touch of elegance and an incredible favor boost.

Marinated Cheese

Ingredients for 1-quart jar:

• 1 pound firm Queso Fresca or Feta Cheese cubed.  May also use Yogurt Cheese balls (recipe below) 
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp red pepper flakes (spicy), or 2 small fresh red chilies
• 2 Tbsp lemon juice and zest of 1/2 lemon
• 1 Tbsp yellow mustard seeds
• 2 tsp juniper berries (optional)
• 2 cloves garlic, sliced in half
• Kalamata Olives (optional)
• Olive oil to fill jar

Place ingredients in a large jar; cover with oil, leaving 1/2-inch head space; seal jar.  Best made 1 day ahead.  Store in cool, dark pantry up to 2 weeks.  Refrigerate for longer storage.  Let come to room temperature before serving.

Yogurt Cheese

• 2 quarts plain yogurt
• 1 Tbsp sea salt

1. Line a colander with two layers of cheese cloth or a layer of thin muslin.  Place colander over a pot or pie plate to catch the whey.   Stir salt into yogurt.
2. Pour yogurt into cheese cloth, cover top with plastic wrap to prevent drying.  Let drain in the refrigerator for 24 hours.
3. Remove cheese cloth and yogurt from colander.   Place soft yogurt cheese in a fresh single layer of cheese cloth or muslin.
4. You’ll need a cheese form and weights to press the cheese  into a firm block.  A plastic butter tub with tiny holes or a fine mesh strainer will work as a form.  Use a 28-ounce tomato can to weight down the cheese or use quart sized zip-locks (double bagged) filled with water.  Set cheese form or strainer over a bowl or plate to catch any whey during the pressing stage.
5. Set yogurt with weights in refrigerator for 24 hours. 
6. Once the cheese has firmed, make balls by rolling 1 Tbsp of cheese between your palms. 

Queso Fresca (Paneer)

• 1 gallon milk (whole or 2%)
• 1/3 cup white vinegar
• 1 Tbsp sea salt

1. Place a fine mesh strainer over a bowl or pie plate.  Line strainer or colander with 2 layers of cheese cloth or a thin muslin.
2. Place milk in a heavy bottom stainless steel or porcelain stock pot.  Bring to a lively simmer (about 195° F.) stirring frequently to prevent scalding.
3. Gently stir in vinegar and salt with a wooden spoon.  Let sit for a few minutes and curds should begin to float to the top.
4. Use a slotted spoon to skim off curds.    Place curds in prepared strainer and press down firmly with back of wooden spoon.
5. Once the prepared strainer is filled, fold cheese cloth over top of cheese.  Place a weight on top of the cheese (see Yogurt Cheese recipe above) and refrigerate for several hours.
6. Once completely chilled, slice cheese into cubes for Mediterranean Marinated Cheese. 
7. To store cheese for other uses, place in a container and pour a little cooled whey over it.