Easy Yogurt Cheese Recipe

Ingredients

2 cups whole or low-fat plain yogurt (do not use nonfat) 

1/2 teaspoon coarse salt 

1 garlic clove 

3 tablespoons fresh chives, finely chopped 

1/2 teaspoon coarsely ground black pepper 

Preparation

Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.

Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.

Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in salt. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container. Pour off any liquid that may have accumulated.

WITH GARLIC AND CHIVE: cook garlic clove in boiling water for 1 minute; remove garlic, and chop finely. Stir garlic and fresh chives into Yogurt Cheese.

WITH BLACK PEPPER: Stir ground pepper into Yogurt Cheese.

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