Herbed Yogurt Cheese

by Katie of:


1 (32 oz) container plain nonfat yogurt
2 T. chopped parsley
2 T. chopped basil
2 T. chopped chives
1 clove garlic, minced

Line a mesh strainer with a thin towel and place the strainer over a fairly deep bowl. Dump yogurt into towel. Fold opposite corners of the towel over top of yogurt. Place bowl over top of yogurt that fits inside of strainer.  Place large can or pickle jar on top of bowl to weight it down.  Place all into refrigerator for at least 4 hours or overnight.  Drain liquid and save for smoothies or discard. Mix chopped herbs and garlic with cheese and let set for at least 4 hours or overnight.