Yogurt Cheese
- 32 oz. container of yogurt
- 1 tablespoon chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon olive oil
- Line a strainer with a nut milk bag or cheesecloth over a bowl. Pour in yogurt and let strain for 1-2 days in the refrigerator to make yogurt cheese.
- Mix together yogurt cheese, chives, parsley, garlic, salt, pepper and olive oil in a bowl.
- Serve or refrigerate in a sealed container for up to 1 week.
Recipe by Sarah 'n Spice at https://sarahnspice.com/yogurt-cheese/
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