Recipe: Garlic-Herb Yogurt Cheese

GARLIC-HERB YOGURT CHEESE
nut free, gluten free

"Making yogurt cheese is easy to do if you plan ahead (it needs to drain at least 8 hours). Reserve the whey (the liquid that has drained off) for blending into smoothies; it's a great source of protein, calcium, potassium, and riboflavin."



1 quart plain yogurt
3 tablespoons snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon minced garlic
Coarse salt and freshly ground pepper
Crudites and toasts (for serving)

Fold a piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a bowl, and spoon yogurt into center. Gather corners and tie a piece of kitchen twine just above yogurt to form a tight bundle. Let drain in refrigerator at least 8 hours and up to 24 hours.

Cut open cheesecloth. Transfer yogurt cheese to a bowl (reserve whey for another use). Stir in 3 chives, parsley and garlic. Season with salt and pepper. Yogurt cheese can be refrigerated in an airtight container up to 2 weeks.

Serve with crudites and toasts.

Makes 1 1/2 cups

Per serving (1/4 cup plus 1 tablespoon) 157 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 18 g carbohydrates, 13 g protein, 0 g fiber

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Clean Slate: A Cookbook and Guide - Reset Your Helath, Detox Your Body, and Feel Your Best from the Editors of Martha Stewart Living