Ingredients

* Yogurt Cheese
* 1  teaspoon  salt
* 1/2  teaspoon  sesame seeds
* 1/4  teaspoon  thyme
* 1/4  teaspoon  marjoram
* 2  teaspoons  olive oil
* 1  cup  kalamata olives
* 1  cucumber, peeled and sliced
* 4  (6-inch) whole wheat pita rounds, warmed and cut into wedges

Preparation

Spoon Yogurt Cheese into a serving bowl, pressing lightly to flatten. Sprinkle cheese evenly with 1 teaspoon salt, sesame seeds, thyme, and marjoram; drizzle with olive oil. Serve with kalamata olives, cucumber slices, and warm whole wheat pita wedges.

Yogurt Cheese: Line a fine wire-mesh strainer with 3 layers of cheesecloth or 1 coffee filter. Place strainer over a bowl. Spoon 3 (8-ounce) containers plain yogurt into strainer. Cover with plastic wrap, and chill 24 hours. Remove yogurt cheese, discarding strained liquid. Prep: 5 min., Chill: 24 hrs.

Yogurt Cheese

Ingredients

* 3  (8-ounce) containers plain yogurt

Preparation

Line a fine wire-mesh strainer with 3 layers of cheesecloth or 1 coffee filter. Place strainer over a bowl. Spoon 3 (8-ounce) containers plain yogurt into strainer. Cover with plastic wrap, and chill 24 hours. Remove yogurt cheese, discarding strained liquid.
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