This is the greatest thing since sliced bread! It makes for a light "cream cheese" that you can flavour either savoury or sweet. Spread it on crackers, use as a veggie dip, or add to a sandwich instead of cream cheese. Delicious!
Ingredients:
2 cups low fat probiotic yoghurt
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp dried hot chili peppers
Directions:
1.Place a sieve over a small bowl. Drape a coffee filter or cheese cloth over the sieve and put the yoghurt in the cloth. Cover lightly with plastic wrap and place in the refrigerator overnight. The longer you leave it (one to two days) the thicker the yoghurt cheese will be. The liquid that runs off into the bowl can be used in sauces rather than discarded.
2. Scoop the yoghurt cheese into a bowl and add your preference for either savoury or sweet. I made mine savoury by stirring in the garlic, pepper and dried chili peppers. Cover and allow flavours to blend in the refrigerator for at least 30 minutes.
3. If you prefer sweet, you can stir in a little organic honey and unsalted, hulled, sunflower seeds or chopped walnuts & cinnamon.
