I promised a friend I would post this recipe. It has so many possibilities.
Sinless because of 0% fat and 3/4 cup of the yogurt is just 100 calories.
We won't be consuming this by the cupful
but a few tablespoons makes it very sinless in my opinion
Following is the basic yogurt cheese method...
You will need thick Greek-style yogurt (I use the 0% fat type)
quantity is unimportant but 1.5 cups is a good start
Drape a fairly large piece of double thickness cheese cloth in a bowl
Pour in the yogurt
Tie the 4 cheese cloth ends together to form a small sack
Push a spoon handle through the sack so that the yogurt is hanging freely in the bowl
Refrigerate 2-3 days
(milky liquid will continually drip from the sack but once the majority has ceased to drip you are done)
Now is the fun part...
When ready cut the cheese from the cloth and refrigerate until ready to use. The result will be a soft lump similar in taste and appearance to very soft goat cheese. It makes a great spread for crackers, crusty bread and even on a slice of your morning toast
A number of seasonings can be added - garlic, spices, fresh herbs
My most recent way of using this marvellous and super easy cheese is to marinate it.
You will need
1 cup of plain yogurt cheese
about 1/2 cup olive oil
2 Tbsp sherry vinegar
1 Tbsp sun-dried tomatoes in thin julienne
1 Tbsp basil leaves sliced in thin ribbons
1 strip lemon zest sliced thinly
a squeeze of lemon juice
an airtight storage container
Proportions of your ingredients can vary to your personal taste.
I usually add a lot more sun-dried tomatoes and lemon zest
but the above ingredients is a good guide.
In a small bowl or measuring cup mix 1/2 cup oil, 3 Tbsp vinegar, lemon juice and zest, as if you were making a salad dressing. Add salt and pepper and keep tasting and adjusting the seasoning until you have it just the way you like it.
Thinly slice about 3 sun-dried tomatoes. Stack and roll the basil leaves and slice into thin ribbons. Add the tomatoes and the basil to the marinade mixture.
Place the lump of yogurt cheese in the container. Pour in the marinade and cap tightly.
Refrigerate overnight, or until ready to use.
I plan on bringing a good supply of this aboard
for some elegant easy cocktail snacks