Fresh Yogurt Cheese

This low-fat dip can be used for chips and veggies, or it can be spread on a rustic bread or toasted baguette. The tangy yogurt dip is flavored with fresh herbs and only has 44 calories per serving! Even better, making your own yogurt cheese is a snap.

ingredients

• 1 16-ounce carton plain yogurt or plain goat’s milk yogurt*
• 2 teaspoons finely snipped fresh herbs (such as basil, thyme, oregano, marjoram, chervil, rosemary, or parsley) or 1/2 teaspoon ground spice (such as black pepper, white pepper, red pepper, coriander, or chili powder) (optional)
  1. Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl.
  2. Spoon in yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid.
  3. Stir herbs or spices into the cheese, if desired. Store, covered, in refrigerator for up to 1 week. Makes 3/4 to 1 cup (six to eight 2-tablespoon servings).
  4. *Note: Use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make cheese.

directions