Yogurt Cheese With Pepper And Herbs
|Plain low fat yogurt||2 Cup (32 tbs)|
|Ground black pepper||3⁄4 Teaspoon|
|Chopped chives||3 Tablespoon|
1. Place a cheesecloth-lined strainer over a bowl. Spoon the yogurt into the strainer, cover with plastic wrap and refrigerate 24 hours, or until the yogurt is the consistency of thick sour cream. (Discard the whey, or reserve it to use in soups or in baking recipes requiring buttermilk or sour milk.)
2. Transfer the yogurt cheese to a small bowl and stir in 1/4 teaspoon of pepper, the salt and 1 1/2 tablespoons of the chives.
3. Mound the cheese on a platter and, using a spatula, shape it into a 5-inch disk. Sprinkle the cheese with the remaining chives and pepper.