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