Recipe - Herb Yogurt Cheese

2 cup Low Fat Yogurt
One half teaspoon Dried Thyme Leaves
One half teaspoon Dried Basil Leaves
One half teaspoon Salt
One fourth teaspoon Fresh Ground Pepper

Stir all ingredients together gently in a small bowl until blended. Line a
sieve with a double layer of cheesecloth or paper towels. Place sieve over
a bowl, allowing at least 2 inches between bottom of sieve and bottom of
bowl. Spoon yogurt mixture into sieve and place bowl with sieve in
refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for
soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up
to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread
on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons.
From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip