Making Yogurt Cheese with Herbs

Old Fredericksburg Cheese Spread

Old Fredericksburg Cheese Spead Served in The Garden

To help you enjoy a wonderful
Labor Day weekend, I wanted to
share this recipe that we originally did
in the eighties, and I always forget
until I make it each time, just how
wonderful and easy it is to do.

"We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends;
We may live without books;
But civilized man cannot live without cooks."
- Edward Robert Bulwer, Earl of Lytton 1860






Ingredients:
1 quart yogurt cheese (recipe follows)
1 8-ouce package cream cheese, softened
1 tablespoon each; chopped fresh marjoram, thyme,
sage and parsley.
1 large clove of garlic, minced
1. Place all ingredients in your food processor, pulse well and chill
2. Serve as a dip with vegetables or with bread or crackers.

Herbs for Cheese Spread : Parsley, Marjoram, Thyme, Sage

Yogurt Cheese
1 quart yogurt (plain)

1. Place 1 quart yogurt on a piece of cheese cloth or  loosely woven material.
2. Draw the four corners of the material up and tie securely to form a bag.
3. Hang this overnight from the kitchen faucet, or anywhere it can drip. The thick mass left in the bag is the yogurt cheese

Making Yogurt Cheese