Herb yogurt cheese

Yield: 1 servings

Measure Ingredient
2 cups Low Fat Yogurt
½ teaspoon Dried Thyme Leaves
½ teaspoon Dried Basil Leaves
½ teaspoon Salt
¼ teaspoon Fresh Ground Pepper

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.

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