Herbed Yogurt Cheese Recipes

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GREEK STYLE YOGURT HERB CHEESE SPREAD



Greek Style Yogurt Herb Cheese Spread image

Provided by Alton Brown

Time 1h10m

Yield 1 cup

Number Of Ingredients 5

1 quart plain yogurt
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.

LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL



Labneh Dip with Caramelized Onions and Fennel image

Using labneh as its base, which is a thick and creamy Middle Eastern yogurt cheese, this dip mixes in deeply caramelized onions and fennel along with thyme and savory Worcestershire sauce. Serve it alongside some crackers and crudité for an easy yet impressive appetizer, or dollop it onto grilled chicken, lamb, or roasted eggplant.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h20m

Yield Serves 8

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 medium sweet onions, such as Vidalia, chopped (3 1/2 cups)
1/2 bulb fennel, cored and chopped (1 1/4 cups)
1 teaspoon fresh thyme leaves, plus more for serving
Kosher salt
1/3 cup dry sherry
2 teaspoons Worcestershire sauce
16 ounces labneh or plain Greek yogurt
1 small clove garlic, minced (1/2 teaspoon)
Crackers and crudités, for serving

Steps:

  • In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
  • Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.

HERBED YOGURT CHEESE



Herbed Yogurt Cheese image

Yogurt cheese is a wonderful substituion for butter or margerine on crackers, bread etc.(Look at the calories) I love this herbed version on crostini, garnish with some parsley. It will keep in the fridge for up to a week. Use it plain or add your own favorite ingredients. No Fat yogurt works well - Make sure that the yogurt you use does not have geletin in it or it won't work.

Provided by Bergy

Categories     Spreads

Time P1D

Yield 2 cups cheese

Number Of Ingredients 5

8 ounces yogurt (Only use yogurt that contains no gelatin or it won't work)
2 green onions, finely chopped, green & white parts
2 tablespoons fresh parsley, finelychopped
1 tablespoon fresh basil, finely chopped or 1/2 teaspoon dried basil
salt & pepper

Steps:

  • First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
  • Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.

BOURSIN HERBED YOGURT CHEESE



Boursin Herbed Yogurt Cheese image

Serving suggestions:Serve with fresh veggies or crackers; or use as topping for baked potatoes or over hot steamed veggies.

Provided by Lorrie in Montreal

Categories     < 15 Mins

Time 5m

Yield 2 cups

Number Of Ingredients 9

2 cups yogurt cheese
1 garlic clove, minced
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper
1.5 (1 g) packets artificial sweetener

Steps:

  • Mix all ingredients together in bowl.
  • Refrigerate several hours to overnight so flavors will meld.

WHITE BEAN CHILI WITH HERBED YOGURT CHEESE



White Bean Chili with Herbed Yogurt Cheese image

White bean chili, paired with herbed yogurt cheese, includes the assertive flavors of roasted poblano chile peppers, cumin, coriander, and paprika.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 18

3 cups dried navy or other white beans
2 small poblano chile peppers
1 tablespoon unsalted butter
4 cloves garlic, minced
1 onion, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper (optional)
30 ounces homemade or canned low-sodium chicken stock, skimmed of fat
8 cups water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
4 radishes, grated
Cilantro sprigs, for garnish
Herbed Yogurt Cheese

Steps:

  • Pick over dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.
  • Meanwhile, place peppers directly over the trivet of a gas-stove burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place peppers on a baking pan; broil in oven, turning as peppers become charred.) Transfer charred peppers to a medium bowl; cover with plastic wrap. Let peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off blackened skin; discard. Halve peppers; remove seeds and ribs; discard. Cut pepper into 1/4-inch pieces; set aside.
  • Heat butter in a large saucepan over medium heat. Add garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in stock, water, beans, and half the roasted poblano peppers. Cover; cook until beans are soft, about 1 1/2 hours. Uncover; simmer gently until beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve chili garnished with remaining poblano peppers, radish, cilantro, and yogurt cheese, if desired.

Nutrition Facts : Calories 369 g, Cholesterol 6 g, Fat 4 g, Fiber 11 g, Protein 22 g, Sodium 572 g

YOGURT CHEESE (LABNEH)



Yogurt Cheese (Labneh) image

This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.

Provided by evelynathens

Categories     African

Time 5m

Yield 2 cups

Number Of Ingredients 2

6 cups Greek yogurt
2 teaspoons salt

Steps:

  • In a large bowl stir the salt into the yoghurt.
  • Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
  • Pull corners up and tie tightly.
  • Suspend from a stationary object over a bowl (to catch liquid).
  • Let this hang overnight or about 12 hours.
  • When well drained it will be the consistency of cottage cheese.
  • Remove from the cloth.
  • Store covered in the refrigerator until needed.
  • You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
  • Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
  • To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
  • Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
  • Chill until firm.
  • This will take several hours.
  • After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
  • Seal the jar and store at room temperature.
  • The labneh will keep this way for several months but you will have eaten them all up long before that!
  • Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.

Nutrition Facts : Sodium 2325.5

HERBED YOGURT



Herbed Yogurt image

This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.

Provided by Samin Nosrat

Categories     condiments, dips and spreads

Time 15m

Yield About 1/2 cup

Number Of Ingredients 5

1/2 cup Greek yogurt
2 tablespoons finely chopped cilantro
1 teaspoon finely chopped mint
1 teaspoon minced jalapeño
Sea salt

Steps:

  • In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 179 milligrams, Sugar 2 grams

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