Basil Yogurt Cheese
- Vegetable recipes
- Prenatal pick
- Low fat
- Gluten free
Serve this as a dip for bread, crackers and vegetables.
Ingredients
- 1/2 cup (125 mL) loosely packed fresh basil leaves
- 3 cups (750 mL) Balkan-style yogurt
- 1/4 tsp (1 mL) each salt and black pepper
- 2 tbsp (30 mL) extra-virgin olive oil (optional)
Preparation
Place basil and about 1/2 cup/125 mL of the yogurt in food processor; pulse until the basil is finely chopped. Scrape into bowl; mix in remaining yogurt, salt and pepper.
Scrape into fine sieve lined with a few layers of cheesecloth or sturdy paper towels and set over bowl; cover top of yogurt with plastic wrap and refrigerate for 1 or 2 days, discarding whey in bowl once or twice.
Transfer yogurt cheese to shallow serving bowl; if desired, drizzle olive oil over top.
Makes about 1-1/2 cups/375 mL.
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