Roasted Peaches With Basil And Yogurt

1. 1

   Line a large fine-mesh sieve with a double layer of cheesecloth or a single layer of butter muslin and set it over a large mixing bowl.

2. 2

   Pour the yogurt into the sieve, cover it loosely with the overhanging cheesecloth, and let it sit for 8 to 24 hours or until thickened to your liking.

3. 3

   Dont worry about leaving your yogurt on the counter overnight at room temperature; the beneficial bacteria and the acidic nature of yogurt will prevent it from going bad during straining.

4. 4

   However, if you prefer, you can move the bowl, yogurt, and strainer to the refrigerator.

5. 5

   Spoon the strained yogurt cheese into a jar, cover and put it in the fridge where it should keep for up to a month or so.

6. 6

   The recipe makes about 2 cups.

7. 7

   Pour the whey into a separate jar and store it in the back of the refrigerator for up to 6 months, where the colder temperature helps to preserve the bacteria and it remains out of the way.

* Per serving · 4 servings · Values may vary.

No additional tips available.