I’ve said it before, and I’ll say it again, I LOVE CHEESE! It’s the one thing I could never give up…ever. However, this time of year, I like to fit healthier foods into my diet to undo all that holiday goodness. When the people at Chobani asked me if I’d be interested in participating in their new #MadeWithChobani project, I jumped at the opportunity. It’s a challenge to come up with a unique, healthy recipe using yogurt as a key ingredient. Lucky for me, I’m a Chobani lover and I had just the recipe in mind that I’ve been meaning to try –> Yogurt Cheese.
It’s a pretty simple process. All you do is strain the yogurt. You could be done here and spread it on toast, bagels, apples, celery, crackers, whatever you’d like. I dressed mine up with savory ingredients. Another great idea would be to make it sweet with honey and cinnamon. The possibilities are endless. Get creative here and create the yogurt cheese of your dreams. Here’s what I made.
I used Chobani 0% Plain Greek Yogurt. If you like less tang, go for the 2% or 4% varieties.
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 fridge.
You will be rewarded with this delicious yogurt cheese.
Mix in chives, parsley, garlic, salt, pepper and a drizzle of olive oil.
Serve on a bed of crackers and you’ve got yourself one healthy snack or appetizer.
- 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.
Tell me, what combinations you would do?