Yogurt Cheese

Since no one at the farmer's market brought fresh herbs this week, I had to buy a "do it yourself" kit. :^) Now I have a lemon thyme and a rosemary plant. Here are the two plants and the freshly made yogurt cheese. I put it in a colander lined with a coffee filter overnight, and it worked just right. Its surprising how much liquid drains out of the yogurt. It leaves a creamy curd, and I just snipped the herbs and stirred them in, along with freshly ground pepper. I spread it on some French bread, added lots of thinly sliced onion and a small amount of roast lamb, and dipped the sandwich in olive oil with pesto as we ate. We both LOVED it!
You can find the recipe for the cheese on Friday, June 18th.