Yogurt Cheese

Yogurt Cheese
Plain or with Herbs

Serving Size: 1/4 Cup	‹ Back to Sauces & Dressings
• 1 quart plain nonfat yogurt For Herbed Variation Only • 6 cloves garlic, crushed • 1/4 cup chopped fresh chives • 1/4 cup chopped fresh Italian parsley • 1 tablespoon fresh thyme leaves (or 1/2 teaspoons dried) • 1 teaspoon salt

Combine all ingredients or ONLY yogurt if making plain yogurt cheese.

Place in strainer or colander over a pan or bowl. The base of the colander should be at least 2 inches from the bottom of the bowl. Line the strainer with 2 layers of cheesecloth (coffee filters work in a pinch).

Place plain yogurt or yogurt and herb mixture into cloth. Wrap pan and strainer with plastic wrap (airtight). Place bowl in the refrigerator and chill for 8 - 12 hours or overnight. Longer draining will produce a thicker, firmer cheese. Pour off whey occasionally as it gathers.

Scrap the cheese from the cloth and use in your favorite recipe or as a spread for sandwiches and dips.

Be creative, you might want to change out the herbs for your favorites!

Per Serving: 60 Calories
0g Fat (0% calories from fat)
6g Protein
9g Carbohydrate
0g Dietary Fiber
Trace mg Cholesterol
320mg Sodium