Recipe - Herbed Yogurt Cheese

2 cup Nonfat plain yogurt
1 Scallion, cleaned and finely
minced (1 tbsp.)
1 tablespoon Chopped fresh parsley
1 small Clove garlic, peeled,
crushed, and finely chopped
(One half tsp.)
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Salt
Toast, crackers, or bread

Place the yogurt in a fine strainer set over a bowl, and refrigerate it for
8 hours to allow the moisture to drain out.

Discard the liquid, and place the yogurt in a mixing bowl. Add the green
onion, parsley, garlic, pepper, and salt. Mix well.

Transfer mixture to a 12 inch square piece of cheesecloth. Gather up the
edges of the cheesecloth so that the mixture inside forms a ball. Tie the
cloth together and refrigerate.

When ready to serve, unwrap the cheese, invert onto a plate, and serve with
toast, crackers, or regular bread. Serves 4 Typed in MMFormat by
cjhartlin@msn.com Source: Cookbook Digest March/April 98
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Mar 7, 1998