Herb Yogurt Cheese
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.