Herbed yogurt cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Nonfat plain yogurt |
| 1 | Scallion, cleaned and finely minced (1 tbsp.) | |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | small | Clove garlic, peeled, crushed, and finely chopped |
| (1/2 tsp.) | ||
| ¼ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Salt |
| Toast, crackers, or bread | ||
Directions
Place the yogurt in a fine strainer set over a bowl, and refrigerate it for 8 hours to allow the moisture to drain out.
Discard the liquid, and place the yogurt in a mixing bowl. Add the green onion, parsley, garlic, pepper, and salt. Mix well.
Transfer mixture to a 12 inch square piece of cheesecloth. Gather up the edges of the cheesecloth so that the mixture inside forms a ball.
Tie the cloth together and refrigerate.
When ready to serve, unwrap the cheese, invert onto a plate, and serve with toast, crackers, or regular bread. Serves 4 Typed in MMFormat by cjhartlin@... Source: Cookbook Digest March/April 98