Creamy Yogurt Cheese with Spring Herbs and Olive Oil

Description
When yogurt is strained, the whey is removed, resulting in a thick, creamy yogurt cheese, perfect for slathering on toast or bagels. Use as a spread on crostini, topped with a sliver of smoked fish or prosciutto. Look for cheese cloth, a thin, loose woven cloth with many kitchen applications, in the housewares section of the store.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recip
 * Makes about 1 cup

Ingredients

 * 2 cups whole milk yogurt
 * 1 tablespoon extra virgin olive oil
 * 1 teaspoon finely grated lemon zest
 * ½ teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * 1 teaspoon chopped fresh chives
 * 1 teaspoon chopped fresh thyme
 * 1 tablespoon chopped fresh tarragon
 * 1 tablespoon chopped fresh basil

Directions

 * 1) Line a strainer with a double layer of cheese cloth.
 * 2) Spoon the yogurt into the strainer and let it drain, suspended over a bowl for at least 2 hours.
 * 3) Discard the drained liquid.
 * 4) The longer the yogurt is strained, the thicker the resulting cream.
 * 5) If you desire a thicker spread, drain the yogurt overnight in the refrigerator.
 * 6) In small bowl whisk the strained yogurt with the olive oil, lemon zest, salt, pepper, chives, thyme, tarragon and basil.
 * 7) Let stand for 15 minutes for flavors to meld.
 * 8) Taste and adjust seasoning with salt and pepper.

Nutritional information
Per serving (about 2 tbsp / 65 g-wt.):
 * 50 calories (35 from fat) | 4g total fat | 1.5g saturated fat | 2g protein | 3g total carbohydrate (0g dietary fiber, 3g sugar) | 10mg cholesterol | 170mg sodium