Recipe: Herbed Yogurt Cheese

HERBED YOGURT CHEESE

2 cups nonfat plain yogurt
1 scallion, -cleaned, and finely minced (1 tbsp)
1 tablespoon chopped fresh parsley
1 small garlic clove, peeled, crushed, and finely chopped (1/2 tsp)
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
toast, crackers, or bread (for serving)

Place the yogurt in a fine strainer set over a bowl, and refrigerate it for 8 hours to allow the moisture to drain out.

Discard the liquid, and place the yogurt in a mixing bowl. Add the green onion, parsley, garlic, pepper, and salt. Mix well.

Transfer the mixture to a 12-inch-square piece of cheesecloth. Gather up the edges of the cheesecloth so that the mixture inside forms a ball. Tie the cloth together and refrigerate.

WHEN READY TO SERVE:
Unwrap the cheese, invert onto a plate, and serve with toast, crackers, or regular bread.

Notes: This is an herbed cheese that is easy and fun to make; you simply drain off the liquid in the yogurt to create a thick cheese. Although this recipe calls for nonfat plain yogurt, you can use a partially defatted or a regular yogurt instead, depending on your own preferences and requirements.

Servings: 4
Source: Jacques Pepin's Kitchen: Cooking with Claudine" by Jacques Pepin