- 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
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.