Herbed Yogurt Cheese
|Plain non-fat yogurt||24 Ounce (3 Cartons, 8 Ounce Each)|
|Dried dill weed||1 1⁄2 Teaspoon|
|Dried whole thyme||1 1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
Line a colander or sieve with a double layer of cheeseclorh that has been rinsed our and squeezed dry,- allow cheesecloth to overlap side of colander.
Stir yogurt until smooth; pour into colander, and fold edges of cheesecloth over to cover yogurt.
Place colander in a large bowl; refrigerate for 12 to 24 hours.
Remove yogurt from colander, and set aside.
Place drained yogurr, dillweed, rhyme, salt, and white pepper in a small bowl, stirring well to combine.