| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Appetizers, Syd’s book |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Low Fat Yogurt |
| 1/2 |
ts |
Dried Thyme Leaves |
| 1/2 |
ts |
Dried Basil Leaves |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Fresh Ground Pepper |
INSTRUCTIONS
Stir all ingredients together gently in a small bowl until blended. Line a
sieve with a double layer of cheesecloth or paper towels. Place sieve over
a bowl, allowing at least 2 inches between bottom of sieve and bottom of
bowl. Spoon yogurt mixture into sieve and place bowl with sieve in
refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for
soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up
to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread
on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons.
From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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