Yogurt and Chive Cheese

1. 1

   Make a 10-inch square of cheesecloth, 8 layers thick, and place it on the counter top.

2. 2

   Open the yogurt containers, pour off any excess liquid, and empty the yogurt into the center of the cheesecloth.

3. 3

   Gather the corners together, and tie with string, making a pouch.

4. 4

   Tie the string to the midpoint of the handle of a long wooden spoon, and suspend the ball of yogurt over a bowl wide and deep enough to allow the ball to hang freely a few inches above the bottom.

5. 5

   After four to five hours, discard any liquid that has drained from the yogurt into the bowl.

6. 6

   Remove the ball from the spoon, and untie the cheesecloth.

7. 7

   In the center will be a thick ball of yogurt cheese, similar in texture to soft cream cheese.

8. 8

   Mix the chives and black pepper into the cheese, and refrigerate in an airtight container until needed, up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.