This creamy, herbed cheese spread seems so rich, you can’t believe it is so low in fat. It is made from plain yogurt, hung out to drain and then mixed with dried and fresh herbs. It makes a low-calorie, yet elegant, cheese spread.
Salad dressings can be made from this cheese by thinning it with lemon juice and adding a small amount of olive oil. Two or three ounce crumbled blue cheese can be added for a creamy blue cheese salad dressing. Finely chopped seeded tomatoes are also a good addition.
Good served with Armenian cracker bread or broiled pita bread. Drizzle with a little olive oil for a treat. Serve with black olives, wedges of tomatoes, and thinly sliced cucumbers.
Makes 2 cups
Easy and tasty.
Hot and Cold Appetizers, Section 1, Card 45
Herbed Yogurt Cheese
- 4 cups plain yogurt
- 4 tablespoons chives chopped
- 4 tablespoons parsley chopped
- 1/2 teaspoon basil
- 1/2 teaspoon sage
- 1/2 teaspoon marjoram
- 1 small clove garlic minced or pressed
- 1/2 teaspoon black pepper
Pour yogurt into a clean, moistened thin cloth or double thickness of cheesecloth and place in a colander. Tie ends of cloth together. Place colander over a bowl.
Allow to drain for 4 hours. Refrigerate overnight.
Spoon out cheese. Mix in seasonings. Place in covered glass container. Cheese will keep refrigerated for 1 week, if it lasts that long!
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