Saturday, July 10, 2010

Yogurt Cheese Spread

To make Yogurt Cheese:
Place a coffee filter or clean cloth in a strainer over a bowl, and cover with another filter. Fill with plain yogurt. Refrigerate for several hours. Peel off the filters or cloth and store in an airtight container. (You can use the liquid whey, in the bowl, to make muffins or bread.)You can use the Yogurt Cheese as a sour cream substitute.

To make spread:
To one cup of yogurt cheese, mix in your choice:
1 cube bouillon
black pepper
minced, fresh or dried garlic
minced fresh or dried onion
One or more herbs: thyme, rosemary, marjoram, dill
Salt to taste

Refrigerate and use within 3 days.

No comments:

Post a Comment