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Herbed Yogurt Cheese

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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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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 443 Calories from Fat 8

% Daily Value*

Total Fat 0.91 g1.4%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1308.8 mg54.5%

Total Carbohydrates 38 g12.6%

Dietary Fiber 4.1 g16.5%

Sugars 28.1 g

Protein 74 g148.6%

Vitamin A 14.5% Vitamin C 12.9%

Calcium 107.9% Iron 72.9%

*Based on a 2000 Calorie diet

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Herbed Yogurt Cheese Recipe