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Herbed Yogurt Cheese

Diet.Chef's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
Directions

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.
Discard liquid.
Place drained yogurr, dillweed, rhyme, salt, and white pepper in a small bowl, stirring well to combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Squeezing
Ingredient: 
Cheese

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