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Herb Yogurt Cheese

 

13

Yield

1

cup

Prep

20

min

Cook

0

min

Ready

4

hrs

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

2 cups yogurt, low-fat
½ teaspoon thyme
dried
*
½ teaspoon basil
dried
*
½ teaspoon salt
¼ teaspoon black pepper
fresh ground
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 7722% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 381mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 1% Vitamin C 2%
Calcium 22% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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