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Garden Fresh Yogurt CheeseJan 13 '00 Write an essay on this topic.This recipe is easy, healthy, low fat and really delicious! It does have to be made a couple days in advance, BUT it's SO simple, it really is quick! You can make plain yogurt cheese and use it in place of sour cream and cream cheese in many dips and spreads. It's less tart than plain yogurt and is very creamy and spreadable. It's best to use a good-quality yogurt that does not contain gelatin (which can prevent the whey from draining). 4 Cups plain lowfat yogurt 1 lb radishes, coarsely chopped 6 scallions, chopped 3/4 teaspoon black pepper 1/2 teaspoon salt 1. Line a large sieve with a double thickness of damp cheesecloth. Place sieve over a bowl to catch the whey (don't let sieve touch the bottom of the bowl). 2. Empty yogurt into sieve and let drain, covered, in refrigerator until thickened, yet still soft, 24 hours. 3. Combine yogurt cheese, and all other ingredients. Stir until well blended. If made in advance, cover and refrigerate up to 2 days. Enjoy!  |
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