|Recipe Name:||Herb Yogurt Cheese||Submitted by:||Administrator|
|Number of Servings:||1|
2 Cup(s) Low fat yogurt
1/2 Teaspoon(s) Dried thyme leaves
1/2 Teaspoon(s) Dried basil leaves
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Fresh ground pepper
Stir all ingredients together gently in a small bowl until blended.
Line a sieve with a double layer of cheesecloth or paper towels.
Placesieve over a bowl, allowing at least 2 inches between bottom of
sieveand bottom of bowl. Spoon yogurt mixture into sieve and place
bowl withsieve in refrigerator. Let yogurt mixture drain in
refrigerator about 4hours for soft cheese or 8 hours for firmer cheese.
Yogurt can bestored covered up to 2 weeks. Serve instead of sour cream
on bakedpotatoes or as a spread on crackers. Makes about 1 cup of
cheese. 42calories per 2 tablespoons. From: Syd's Cookbook.File