Herbed Yogurt Cheese Recipes

GREEK STYLE YOGURT HERB CHEESE SPREAD

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.

BOURSIN HERBED YOGURT CHEESE

Steps:

• Mix all ingredients together in bowl.
• Refrigerate several hours to overnight so flavors will meld.

HERBED YOGURT CHEESE

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.

HERBED YOGURT CHEESE

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.

HERB-MARINATED YOGURT CHEESE

Steps:

• 1. Mix the yogurt, salt, and pepper and let drain, refrigerated, for 3 days in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl. There must be space underneath the sack to allow the whey to drain.
• 2. Divide the cheese into 2-ounce portions and place on parchment-lined trays. Allow to drain and dry uncovered overnight, refrigerated.
• 3. Combine the remaining ingredients to make marinade. Add the cheese, and marinate 12 to 24 hours before serving.

LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
• Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.