Herbed Yogurt Cheese

By Jacques Pepin

Total Time
8 hours 15 minutes
Rating
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Featured in: THE PURPOSEFUL COOK; Light Vegetable Menu to Highlight Summer's Tomatoes

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Ingredients

Yield:6 servings
  • 2cups nonfat plain yogurt
  • 1scallion, cleaned and finely minced (1 tablespoon)
  • 1tablespoon chopped parsley
  • 1small clove garlic, peeled, crushed and finely chopped ( ½ teaspoon)
  • ¼teaspoon freshly ground black pepper
  • ¼teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

47 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 5 grams protein; 160 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.

  2. Step 2

    Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.

  3. Step 3

    Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1½ inches thick. Refrigerate until ready to serve.

  4. Step 4

    Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices.

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Comments

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Doris

Easy and Healthy: I used Melissa Clark's Creamy Yogurt recipe from this site to make the cheese. Short of time, I just served it in a bowl with the crackers and assorted olives/peppers/curried cauliflower. Everyone thought it was delicious and there was none left by the time dinner was served.

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