Herb Yogurt Cheese
2 c Low Fat Yogurt 1/2 ts Dried Thyme Leaves 1/2 ts Dried Basil Leaves 1/2 ts Salt 1/4 ts Fresh Ground Pepper Stir all ingredients together gently in a small bowl until blended. Li...
Ingredients
- 2cup low fat yogurt
- 1/2tsp dried thyme leaves
- 1/2tsp dried basil leaves
- 1/2tsp salt
- 1/4tsp fresh ground pepper
Directions
- 1
2 c Low Fat Yogurt 1/2 ts Dried Thyme Leaves 1/2 ts Dried Basil Leaves 1/2 ts Salt 1/4 ts Fresh Ground Pepper Stir all ingredients together
- 2
Line a sieve with a double layer of cheesecloth or paper towels
- 3
Place sieve over a bowl, allowing at least 2 inches between bottom of sieve and bottom of bowl
- 4
Spoon yogurt mixture into sieve and place bowl with sieve in refrigerator
- 5
Let yogurt mixture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese
- 6
Yogurt can be stored covered up to 2 weeks
- 7
Serve instead of sour cream on baked potatoes or as a spread on crackers
- 8
Makes about 1 cup of cheese