Healthy Yogurt Cheese (Refrigerated)
Dill, sage, rosemary, Greek seasoning, and hot peppers are good herbs to use in this recipe. Fresh herbs really set this cheese off, but use dry herbs if they are the only ones you have. Just remember that dried herbs are concentrated and you will need less of them.
INGREDIENTS | MAKES 16 OUNCES
- 1 32-ounce carton low-fat yogurt
- ½ teaspoon fine sea salt
- 2 tablespoons finely minced herbs of your choice
In a bowl, mix yogurt, salt, and herbs until well combined.
Place a colander over a bowl; line colander with two layers of paper towels. Pour mixture into colander.
Cover with a paper towel; let sit on kitchen counter 2 days. All the whey will drain out, leaving a yummy soft-spread cheese.
Refrigerate and use as desired.
Yearning for Yogurt
Historians believe that the first yogurts happened by mistake. It was produced by wild bacteria in goatskin bags on the backs of nomads. By the Middle Ages, the use of yogurt by monks in Turkey had been documented. It was finally introduced into larger Europe as a cure for stomach ailments, during the reign of the French King Francis I.