Dilled Yogurt Cheese

 

1

container (2 lb) plain fat-free yogurt*

1/4

cup chopped fresh or 1 tablespoon dried dill weed

1

teaspoon salt

2

cloves garlic, finely chopped

Freshly ground black pepper, if desired

Additional chopped fresh dill weed, if desired

Crackers, bagel chips or French bread slices, if desired

• 1 Line 6-inch strainer with coffee filter or double-thickness cheesecloth. Place strainer in bowl. In large bowl, mix all ingredients; pour into strainer. Cover strainer and bowl; refrigerate at least 12 hours. (You can also pack the cheese into a heart-shaped coeur à la crème mold rather than a strainer.)
• 2 Unmold onto serving plate. Garnish with freshly ground pepper and additional chopped fresh dill weed. Serve with crackers. * Use yogurt that does not contain gelatin, or the mixture will not drain and thicken like it should.