Lab (Ethiopian style Cheese) Recipe

From Dorothy McNett's Recipe Book.

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Lab (Ethiopian style Cheese)

From Dorothy McNett's recipes at www.dorothymcnett.com. This is a version of cheese served in Ethiopian cuisine.

1 pound small curd cottage cheese
1/4 cup plain yogurt (Greek yogurt works great here)
fine zest of 1 lemon (about 1 tablespoon)
1 teaspoon fine sea salt
few grindings of pepper
2 tablespoons finely chopped fresh parsley

Combine all ingredients and allow to stand several hours, draining off accumulated liquids. I like to use a yogurt strainer, or a cheesecloth to suspend the mixture over a bowl. The cheese should be moist enough to spoon out but dry enough to stay firm when served. (not runny)

Recipe created 2009-05-26.

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