Herb Yogurt Cheese
By: Anonymous
Published: Thursday, December 3, 2009 - 12:01am

Ingredients




2 cups Low Fat Yogurt
1/2 teaspoon Dried Thyme Leaves
1/2 teaspoon Dried Basil Leaves
1/2 teaspoon Salt
1/4 teaspoon Fresh Ground Pepper

Preparation

1 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. 2 Makes about 1 cup of cheese. 42 calories per 2 tablespoons.