Yogurt Cheese
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INGREDIENTS 4 cups plain low fat yogurt
1 clove garlic, finely minced
2 tablespoons parsley, finely minced
1 teaspoon each minced thyme, oregano, tarragon
1/2 teaspoon natural herb and spice seasoning blendRinse a long length of cheeseloth, about 1 foot, in cold water, and wring out.
Place yogurt in the center, wrap cloth around it, place in a strainer or colander in a bowl. Refrigerate until thick, 8- to 14 hours and up to 24 hours. Discard whey, (liquid), unwrap cheese.
Place in a mixing bowl, mix thoroughly with garlic, parsley, herbs, seasonings.
Serve with crackers or fresh vegetables.
Makes 16 servings