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.
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