Use yoghurt curd cheese to make savoury spreads and toppings such as the following which can also be made with store-bought curd cheese or soft cream cheese.
Herb cheese: Turn 8 oz (225g) yoghurt curd cheese into a mixing bowl. Add a seasoning of salt and freshly milled pepper and stir with a fork. Stir in 1 tablespoon chopped spring onion and 1 teaspoon chopped chives or parsley. Serve on hot toast or as a topping for baked jacket potatoes.
Caviar cheese: Turn 8 oz (225g) yoghurt curd cheese into a mixing bowl. Add a seasoning of salt and freshly milled pepper and stir with a fork. Stir in a little onion juice (twist an onion half on a lemon squeezer) to flavour. Add 1-2 tablespoons lumpfish caviar and a squeeze of lemon juice. Stir gently to mix and check seasoning: add extra pepper if necessary, but remember lumpfish caviar is salty. This makes a good dinner party first course when served on hot toast.
Garlic and herb cheese: Turn 8 oz (225g) yoghurt curd cheese into a mixing bowl and stir with a fork. Crush 1 clove garlic to a puree with a little
salt and add to the cheese along with a seasoning of freshly milled pepper no extra salt is necessary. Add 1-2 teaspoons chopped chives or parsley and mix through. Cover with cling film and chill for 1-2 hours to allow flavours to develop.
Smoked salmon cheese: Mince or finely chop 6 oz (175g) smoked salmon and put into a mixing bowl along with 8 oz (225g) yoghurt curd cheese, 2-3 tablespoons double cream and a seasoning of freshly milled pepper. Mix together well. Pile into a dish and garnish with chopped parsley. Serve with granary bread and lemon wedges for squeezing over. This makes a good first course.
Liptauer cheese: In a mixing bowl, cream 2 oz (50g) butter until soft. Add 8 oz (225g) yoghurt curd cheese and mix together. Add 1 teaspoon anchovy paste, 1 teaspoon made English mustard, 2 teaspoons chopped capers, 2 teaspoons chopped chives, 2 level teaspoons paprika and a seasoning of freshly milled pepper. Mix wellthe cheese will be a pretty salmon pink colour. Spoon into a serving dish and sprinkle with chopped parsley. Serve with hot toast or French bread.