- 3 cups plain yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced garlic
- Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
- Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
- Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.
04/03/2017
recipepes.com
yogurt cheese, recipe
PT15M
PT1H
5
455 calories
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