![Fines Herbes Omelet](https://static01.nyt.com/images/2022/05/11/dining/JP-Fines-Herbes-Omelet/merlin_205206630_5b1cfdc4-7a11-40f2-981d-959ea9037ce3-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Herbed Yogurt Cheese
- Total Time
- 8 hours 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 2cups nonfat plain yogurt
- 1scallion, cleaned and finely minced (1 tablespoon)
- 1tablespoon chopped parsley
- 1small clove garlic, peeled, crushed and finely chopped ( ½ teaspoon)
- ¼teaspoon freshly ground black pepper
- ¼teaspoon salt
Preparation
- Step 1
Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
- Step 2
Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
- Step 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 1½ inches thick. Refrigerate until ready to serve.
- Step 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.
Private Notes
Cooking Notes
Easy and Healthy: I used Melissa Clark's Creamy Yogurt recipe from this site to make the cheese. Short of time, I just served it in a bowl with the crackers and assorted olives/peppers/curried cauliflower. Everyone thought it was delicious and there was none left by the time dinner was served.
Advertisement