Dilled Red Pepper Yogurt Cheese

Can cheese be guilt free? Start spreading the health with this simple fresh yogurt cheese
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cheese

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This recipe is courtesy of Drew Ramsey, MD. for Stonyfield Organic 

10
Servings
42
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups plain organic grassfed whole milk yogurt
  • 1/4 Cup dill, finely chopped
  • 1/4 Cup chives, finely chopped
  • 1/4 Cup red pepper, finely diced

Directions

In a medium bowl mix the yogurt, herbs, and red pepper. Fold a cheese cloth into 6 to 8 layers. Cover the bottom of a colander with cloth, and place colander into a large bowl. Slowly pour the yogurt mixture onto the cloth. Cover colander and leave out overnight. The next day, pull the cloth edges together to squeeze out a little more water. Can be served immediately or chilled. Will keep for 1-2 weeks in refrigerator. 

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
5g
4%
Protein
3g
7%
Vitamin A, RAE
182µg
26%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
92mg
9%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
6µg
0%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
37mg
12%
Phosphorus, P
66mg
9%
Selenium, Se
1µg
2%
Sodium, Na
70mg
5%
Water
40g
1%
Zinc, Zn
1mg
13%

Dill Shopping Tip

Look for fresh green leaves free of any wilting. The leaves should be soft and feathery; it is best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Dill Cooking Tip

When using dill in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.