Recipe: Garlic-Herb Yogurt Cheese
Appetizers and SnacksGARLIC-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
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
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