“I bought a tub of yogurt I never ended up using and it was getting old. I decided to turn it into cheese and herb it up with home grown basil and dill and some garlic powder, red pepper flakes and honey.”

I need the details on how to do this. The wife is going to have me making yogurt soon-ish, and I know there’ll be leftovers. So, how can I make yogurt into cheese?

Grab a container. Grab a mesh strainer. Grab cheese cloth, in my case an old cut up cotton T shirt. Drape it in the strainer and put the strainer over the pot. Put the yogurt in the cloth. Put it in a fly free spot for 8 to 24 hours to drain. Transfer the cheese to whatever container it will live in. It’s good for about 7 days.

A 32 ounce yogurt will get you about 10 ounces of something about the taste and texture of cream cheese. If it’s sour add a little honey, maybe between a tablespoon to a quarter up depending on flavor.

To herb it add: 1/4 tsp of salt 2 to 4 tbsp dried herbs 1/4 tsp granulated garlic.

The dipping sauce was probably 3 parts sour cream to 2 parts herbed yogurt cheese.