Herbed Yogurt Cheese

A super easy way to make a creamy "Boursin" style cheese perfect for topping bagels and baked potatoes or for dipping crudités.  Yogurt cheese has the same consistency and almost the same flavor as cream cheese, but with power-packed probiotics for good digestion and more.  

 Ingredients:

1 16-ounce container of plain organic yogurt (whole milk or low-fat)  

Cheesecloth  

1 tablespoon minced chives

1 clove garlic, minced 

1 tablespoon minced red onion

1/2 teaspoon Italian seasoning

1-2 teaspoons Kosher salt

1/2 teaspoon cracked black pepper

To make the yogurt cheese, place a cheesecloth-lined colander over a large bowl.  Add the yogurt to the colander.  Let sit at room temperature or in the refrigerator for 12-24 hours, longer if you want a thicker spread.  The yellowish liquid that you will find in the bowl is whey -- don't throw this out!  Keep it in the fridge to add protein to your smoothies or use it as the acidic medium to soak your oatmeal.  When properly stored in the refrigerator, whey should last for about 6 months.

When the yogurt has reached your desired consistency, add the herbs and seasonings to taste.  Another variation (excellent on Greek food like gyros or souvlaki) is to add 1/3 cup chopped cucumber and 1/2 teaspoon dill weed in place of the chives and Italian seasoning. Enjoy!