Yogurt Cheese With Pepper And Herbs Recipe


Health IndexHealthyCuisine
Main Ingredient


 Plain low fat yogurt2 Cup (32 tbs)
 Ground black pepper3⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Chopped chives3 Tablespoon
 Buckwheat cracker48


1. Place a cheesecloth-lined strainer over a bowl. Spoon the yogurt into the strainer, cover with plastic wrap and refrigerate 24 hours, or until the yogurt is the consistency of thick sour cream. (Discard the whey, or reserve it to use in soups or in baking recipes requiring buttermilk or sour milk.)
2. Transfer the yogurt cheese to a small bowl and stir in 1/4 teaspoon of pepper, the salt and 1 1/2 tablespoons of the chives.
3. Mound the cheese on a platter and, using a spatula, shape it into a 5-inch disk. Sprinkle the cheese with the remaining chives and pepper.