Yogurt Cheese

By Dianora

yogurt

salt

herbes de provence

 

Line a colander with cheesecloth (muslin will work in a pinch, but it's more dense). Pour in Yogurt.  Cover with plastic wrap and let drain. If you want it to drain faster, put a place or other weight on the plastic wrap.


Let drain at least 12 hours - overnight. When drained, it should be fairly solid.

 

Stir in your favorite spices - we used herbes de provence and salt, but my favorite is minced garlic and pepper. Blend in thoroughly, and let sit for 3-4 hours. Keep chilled.