New This Month

Herbed Yogurt Cheese

Make this for our White Bean Chili.

  • Yield: Makes about 1 cup
white bean chili with herbed yogurt cheese

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2001


  • One 8-ounce container plain fat-free yogurt
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon coarse salt
  • Pinch of freshly ground pepper


  1. Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add yogurt; drain for 1 hour. Transfer yogurt to bowl of food processor; add lime juice, cilantro, parsley, salt, and pepper. Puree until well combined. Chill until ready to use, up to 1 week.

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