Garlic-Herb Yogurt Cheese
White pepper is milder than black, allowing the flavors of the herbs and yogurt to shine, but if you don't have it in your pantry, use black pepper to taste. The whey that drains out of the yogurt is a source of protein, calcium, potassium, and riboflavin. Freeze it in ice-cube trays to blend into fruit shakes and smoothies, or enjoy it (unfrozen) lightly sweetened, over ice.
Ingredients
Directions
Cook's Notes
Yogurt cheese can be refrigerated, covered, up to 1 week.
Cook's Notes
Turn yogurt into a soft, Boursin-like spread by draining it to thicken and then adding garlic and fresh herbs.