Herbed Yogurt Cheese Recipes

Steps:

• First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
• Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.

Steps:

• Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
• Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
• Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
• 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.

Steps:

• Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add yogurt; drain for 1 hour. Transfer yogurt to bowl of food processor; add lime juice, cilantro, parsley, salt, and pepper. Puree until well combined. Chill until ready to use, up to 1 week.

Steps:

• Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.

Steps:

• Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.

Steps:

• For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
• For the roasted veggies: Preheat the oven to 475 degrees F.
• Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
• Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
• Serve the roasted veggies cold with the herbed yogurt dip.

Steps:

• Blend goat cheese, oil and yogurt in processor until smooth. Add herbs and season dip to taste with salt and pepper. Cover and refrigerate about 4 hours. Serve dip with toasted baguette slices and raw vegetables.

Steps:

• 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.

Steps:

• Place yogurt in cheesecloth-lined colander; cover. Drain over bowl in refrigerator at least 6 hours or overnight.
• Spoon drained yogurt into small bowl. Discard liquid. Add chives, dill, lemon zest, salt, garlic and pepper into yogurt cheese; stir until well blended. Cover.
• Refrigerate at least 2 hours. Serve as a dip with the cut-up vegetables.

Steps:

• In a large bowl stir the salt into the yoghurt.
• Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
• Pull corners up and tie tightly.
• Suspend from a stationary object over a bowl (to catch liquid).
• Let this hang overnight or about 12 hours.
• When well drained it will be the consistency of cottage cheese.
• Remove from the cloth.
• Store covered in the refrigerator until needed.
• You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
• Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
• To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
• Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
• Chill until firm.
• This will take several hours.
• After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
• Seal the jar and store at room temperature.
• The labneh will keep this way for several months but you will have eaten them all up long before that!
• Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.

Steps:

• In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

Steps:

• Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.
• Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.

Steps:

• Mix all ingredients together in bowl.
• Refrigerate several hours to overnight so flavors will meld.