Herb yogurt cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Low Fat Yogurt |
| ½ | teaspoon | Dried Thyme Leaves |
| ½ | teaspoon | Dried Basil Leaves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Fresh Ground Pepper |
Directions
Stir all ingredients together gently in a small bowl until blended.
Line a sieve with a double layer of cheesecloth or paper towels.
Place sieve over a bowl, allowing at least 2 inches between bottom of sieve and bottom of bowl. Spoon yogurt mixture into sieve and place bowl with sieve in refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons. From: Syd's Cookbook.