Yogurt Cheese with Garlic and Herbs

This week Natty brought in this delicious spread for crackers or whatever else you might want to put it on. The garlic was extra seed garlic sent by Meadowlark Hearth so that our students could taste what they were planting.

Drain one quart of yogurt overnight in the refrigerator by pouring it into a cheesecloth lined sieve over a bowl to catch the drippings.

Divide the yogurt cheese into 4 flattened rounds. Place in a wide, shallow bowl.

In a small bowl, whisk together 2 tsp olive oil, 1 tsp lemon juice, 1 tsp chopped fresh thyme, 1 tsp chopped fresh parsley, 1 clove of garlic, minced. Add salt and pepper to taste. Pour over the rounds. Let marinate at least 30 minutes before serving. The longer you marinate, the yummier it gets.

This will keep covered in the fridge for 2 days.