Date: Thu, 22 Jun 1995 14:09:11 -0400
From: LaurJill@aol.com
Here is yet another way to make yogurt cheese (can definitely replace Cream
Cheese). I got this recipe from JACQUES PEPIN of the NY TIMES.
HERBED YOGURT CHEESE
Total time: 8 hours 15 minutes
2 cups nonfat plain yogurt
1 scallion, cleaned and finely minced (1 tablespoon)
1 tablespoon chopped parsley
1 small clove garlic, peeled, crushed and finely chopped (1/2 teaspoon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt.
1. Place yogurt in a fine strainer set over a bowl, and refrigerate for 8
hours to allow moisture to drain out.
2. Discard the liquid, and place the yogurt in a mixing bowl. Add the
remaining ingredients. Mix well.
3. Transfer the mixture to a piece of plastic wrap about 10 inches long,
and roll it into a log about 5 inches long and 1{ inches thick. Refrigerate
until ready to serve.
4. Serve the cheese with toast, crackers or bread. It is good served as
part of a salad accompaniment; arrange chunks on each plate, or spread on
small toasts or untoasted baguette slices.
Yield: 6 servings.
Approximate nutritional analysis per serving: 35 calories, 0 grams fat, 1
milligram cholesterol, 125 milligrams sodium, 4 grams protein, 4 grams
carbohydrate.
ALSO, I'VE DONE THIS IN THE PAST:
I buy FF Cottage Cheese (Plain) and add whatever spices/herbs I feel like
eating that day, for example: Minced Onion, Garlic Powder, Basil, Thyme, etc.
I shake the spices/herbs right in the container and mix it around. Let it sit
for an hour or so so the spices/herbs expand, and spread it on a bagel. It's
very good!
kwlacto lacto