Recipe: Dannon's Recipe for Boursin Style Yogurt Cheese

BOURSIN STYLE YOGURT CHEESE

"May be used as a spread on toast or crackers, in salad dressing, in pasta sauces, thinned as a dip, or other ways cheeses are used."

2 cups plain yogurt*
3 cloves garlic, crushed
2 tablespoons chopped scallions or chives
2 tablespoons chopped fresh parsley
1/2 tablespoon fresh thyme (or 1/4 tsp dried)
1/2 teaspoon salt

In a small bowl combine yogurt, garlic, scallion and herbs; mix well.

Spoon yogurt mixture into a strainer lined with muslin or a coffee filter. Place a bowl under strainer to catch liquid (whey) that drains from yogurt. Cover and refrigerate 12 hours or overnight. Discard liquid.

Remove thickened cheese mixture and place in small container with lid. Stir in salt, if desired; mix well. Cover and keep refrigerated until ready to use.

*You can use plain lowfat or nonfat yogurt, or lowfat yogurt. However, you should not use a yogurt that contains gelatin. The gelatin will prevent the whey from separating.

Makes about 1 cup, 5 servings
Source: Dannon