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Garlic-Herb Yogurt Cheese

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Recipe photo courtesy of Kate Mathis

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.

Source: Martha Stewart Living, December 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Yogurt cheese can be refrigerated, covered, up to 1 week.

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  • jmhobbs
    1 APR, 2015
    This recipe looks delicious! I'm excited to see how it compares with the herbed farm cheese I currently make (http://bit.ly/herbedcheese). Thanks!
    Reply

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