Herb Yogurt Cheese
Yield
1 cupPrep
20 minCook
0 minReady
4 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
yogurt, low-fat
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
fresh ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
yogurt, low-fat
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
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.
