Herbed Yogurt Cheese Recipes

Steps:

• Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.
• Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.

Steps:

• Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.

Steps:

• Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add yogurt; drain for 1 hour. Transfer yogurt to bowl of food processor; add lime juice, cilantro, parsley, salt, and pepper. Puree until well combined. Chill until ready to use, up to 1 week.

Steps:

• Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.

Steps:

• Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
• Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
• 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 1/2 inches thick. Refrigerate until ready to serve.
• 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.

Steps:

• Blend goat cheese, oil and yogurt in processor until smooth. Add herbs and season dip to taste with salt and pepper. Cover and refrigerate about 4 hours. Serve dip with toasted baguette slices and raw vegetables.

Steps:

• Pick over dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.
• Meanwhile, place peppers directly over the trivet of a gas-stove burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place peppers on a baking pan; broil in oven, turning as peppers become charred.) Transfer charred peppers to a medium bowl; cover with plastic wrap. Let peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off blackened skin; discard. Halve peppers; remove seeds and ribs; discard. Cut pepper into 1/4-inch pieces; set aside.
• Heat butter in a large saucepan over medium heat. Add garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in stock, water, beans, and half the roasted poblano peppers. Cover; cook until beans are soft, about 1 1/2 hours. Uncover; simmer gently until beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve chili garnished with remaining poblano peppers, radish, cilantro, and yogurt cheese, if desired.

Steps:

• In a large bowl stir the salt into the yoghurt.
• Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
• Pull corners up and tie tightly.
• Suspend from a stationary object over a bowl (to catch liquid).
• Let this hang overnight or about 12 hours.
• When well drained it will be the consistency of cottage cheese.
• Remove from the cloth.
• Store covered in the refrigerator until needed.
• You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
• Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
• To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
• Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
• Chill until firm.
• This will take several hours.
• After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
• Seal the jar and store at room temperature.
• The labneh will keep this way for several months but you will have eaten them all up long before that!
• Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.

Steps:

• In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

Steps:

• First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
• Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.

Steps:

• Pick over the dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.
• Meanwhile, place the peppers directly on a gas burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as the peppers become charred.) Transfer the charred peppers to a medium bowl; cover with plastic wrap. Let the peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off the blackened skin; discard. Halve the peppers; remove the seeds and ribs and discard. Cut the peppers into 1/4-inch pieces; set aside.
• Heat the butter in a large saucepan over medium heat. Add the garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add the cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in the stock, water, beans, and half the roasted poblano chiles. Cover; cook until the beans are soft, about 1 1/2 hours. Uncover; simmer gently until the beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve the chili garnished with the remaining poblano chiles, radish, cilantro, and yogurt cheese, if desired.
• Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add the yogurt; drain for 1 hour. Transfer the yogurt to bowl of food processor; add the lime juice, cilantro, parsley, salt, and pepper. Purée until well combined. Chill until ready to use, up to 1 week.
• (Per chili serving)
• Calories: 369
• Calcium: 169mg
• Fat: 4g
• Cholesterol: 6mg
• Sodium: 572mg
• Protein: 22g
• Fiber: 11g