GARLIC-HERB YOGURT CHEESE
White pepper is milder than black, allowing the flavors of the herbs and yogurt to shine, but if you don't have it in your pantry, use black pepper to taste. The whey that drains out of the yogurt is a source of protein, calcium, potassium, and riboflavin. Freeze it in ice-cube trays to blend into fruit shakes and smoothies, or enjoy it (unfrozen) lightly sweetened, over ice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 8h10m
Yield Makes about 1 1/4 cups cheese and 2 cups whey
Number Of Ingredients 8
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.
GREEK YOGURT HERB DRESSING
This fresh and tangy salad dressing is low in calories (just 60 per serving) and in fat (5 grams per serving). It also does double duty-it's great as a dip with vegetable crudites.
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield 1 1/4 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 60, Fat 5 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Carbohydrate 3 grams, Protein 3 grams, Sugar 1 grams
GREEK STYLE YOGURT HERB CHEESE SPREAD
Provided by Alton Brown
Time 1h10m
Yield 1 cup
Number Of Ingredients 5
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.
YOGURT CHEESE
Provided by Alton Brown
Categories main-dish
Time 10m
Yield Approximately 1 quart
Number Of Ingredients 1
Steps:
- Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.
HERBED YOGURT
This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.
Provided by Samin Nosrat
Categories condiments, dips and spreads
Time 15m
Yield About 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 179 milligrams, Sugar 2 grams
HERBED YOGURT CHEESE
Yogurt cheese is a wonderful substituion for butter or margerine on crackers, bread etc.(Look at the calories) I love this herbed version on crostini, garnish with some parsley. It will keep in the fridge for up to a week. Use it plain or add your own favorite ingredients. No Fat yogurt works well - Make sure that the yogurt you use does not have geletin in it or it won't work.
Provided by Bergy
Categories Spreads
Time P1D
Yield 2 cups cheese
Number Of Ingredients 5
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.
HERBED YOGURT CHEESE
Provided by Jacques Pepin
Categories pizza and calzones, appetizer
Time 8h15m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 6 grams
HERBED GOAT CHEESE DIP
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.
HERBED YOGURT CHEESE
Make this for our White Bean Chili.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 8 g, Protein 1 g, Sodium 29 g
HERBED GOAT CHEESE
Steps:
- Add the goat cheese, basil, garlic powder, onion powder, oregano, salt, thyme and pepper to a stand mixer fitted with the beater attachment. Mix on low speed until you have a smooth, blended paste, about 3 minutes. Scrape down the sides of the mixer bowl and mix again. With the mixer on low speed, slowly pour in the lemon juice and beer; mix until all of the liquid is absorbed. Scrape down the sides of the bowl and mix one last time to ensure all the ingredients are fully incorporated and evenly dispersed.
LEMON HERB YOGURT CHEESE DIP
Refreshing Dip where you make the "yogurt cheese". It is a Kraft Foods recipe. Substitute your favorite citrus peel for the lemon peel. Or, try using other savory ingredients, such as roasted garlic or other herbs or spices, instead of the lemon peel, chives and/or dill.
Provided by Leslie from Kraft K
Categories Brunch
Time 8h10m
Yield 1 cup, 2 Tbsp each, 8 serving(s)
Number Of Ingredients 8
Steps:
- PLACE yogurt in cheesecloth-lined colander; cover.
- Drain over bowl in refrigerator at least 6 hours or overnight.
- SPOON drained yogurt into small bowl.
- Discard liquid.
- Add chives, dill, lemon peel, salt, garlic and pepper into yogurt cheese; stir until well blended; Cover.
- REFRIGERATE at least 2 hours.
- Serve as a dip with the cut-up vegetables.
Nutrition Facts : Calories 38.1, Fat 2, SaturatedFat 1.3, Cholesterol 8, Sodium 319, Carbohydrate 3, Fiber 0.1, Sugar 2.9, Protein 2.2
BOURSIN HERBED YOGURT CHEESE
Serving suggestions:Serve with fresh veggies or crackers; or use as topping for baked potatoes or over hot steamed veggies.
Provided by Lorrie in Montreal
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients together in bowl.
- Refrigerate several hours to overnight so flavors will meld.
LEMON HERB YOGURT CHEESE DIP
Yogurt is drained to form a cheese-like texture then blended with lemon peel, garlic, chives and dill for a savory dip to serve with fresh vegetables.
Provided by My Food and Family
Categories Recipes
Time 8h10m
Yield Makes 1 cup or 8 servings, 2 Tbsp. each.
Number Of Ingredients 8
Steps:
- Place yogurt in cheesecloth-lined colander; cover. Drain over bowl in refrigerator at least 6 hours or overnight.
- Spoon drained yogurt into small bowl. Discard liquid. Add chives, dill, lemon zest, salt, garlic and pepper into yogurt cheese; stir until well blended. Cover.
- Refrigerate at least 2 hours. Serve as a dip with the cut-up vegetables.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
EASY YOGURT CHEESE
Once you've discovered how easy it is to make this tangy cheese, you'll find many ways to use it -- on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/4 cups
Number Of Ingredients 5
Steps:
- Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.
- Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.
- Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in salt. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container. Pour off any liquid that may have accumulated.
- WITH GARLIC AND CHIVE: cook garlic clove in boiling water for 1 minute; remove garlic, and chop finely. Stir garlic and fresh chives into Yogurt Cheese.
- WITH BLACK PEPPER: Stir ground pepper into Yogurt Cheese.
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