|Faye & I Strategizing|
|Parfait du Jour|
3 cups plain yogurt
1. Place the strainer over the bowl and line the strainer with 2 layers of cheesecloth or coffee filters.
2. Put 3 cups of plain yogurt in the lined strainer.
3. Cover with plastic wrap and place in the fridge for at least 24 hours (I did mine for 48).
4. Lift strainer from the bowl (excess liquid from the yogurt will have drained out) and put the yogurt "cheese" in a storage container to await flavors, savory or sweet, e.g., herbs, spices, marmalade, chutney.
I took some of the cheese and blended it with Melissa's Sun Dried Tomato Pesto http://www.melissas.com/Products/Products/Sun-Dried-Tomato-Pesto.aspx to make a creamy and tangy sandwich spread. Along with some fresh arugula, on 12-grain bread, garnished with sliced almond "nails", these fun, finger sandwiches were the perfect complement to my teapot sugar cookies at a recent get together with my artsy, craftsy gal pals.