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Herb Yogurt Cheese

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Recipe

 

Yield

1 cup

Prep

20 min

Cook

0 min

Ready

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

Ingredients

Amount Measure Ingredient Features
2 cups yogurt, low-fat
½ teaspoon thyme
dried
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½ teaspoon basil
dried
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½ teaspoon salt
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¼ teaspoon black pepper
fresh ground
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Ingredients

Amount Measure Ingredient Features
473 ml yogurt, low-fat
2.5 ml thyme
dried
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2.5 ml basil
dried
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2.5 ml salt
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1.3 ml black pepper
fresh ground
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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 Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 7722% 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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