Title: Herb yogurt cheese
 Categories: Cheese/eggs, Desserts, Spreads, Low-cal
      Yield: 1 Servings
 
      2 c  Low Fat Yogurt
    1/2 ts Dried Thyme Leaves
    1/2 ts Dried Basil Leaves
    1/2 ts Salt
    1/4 ts Fresh Ground Pepper
 
  Stir all ingredients together gently in a small bowl until blended.
  Line a sieve with a double layer of cheesecloth or paper towels.
  Place sieve over a bowl, allowing at least 2 inches between bottom of
  sieve and bottom of bowl.  Spoon yogurt mixture into sieve and place
  bowl with sieve in refrigerator.  Let yogurt mixture drain in
  refrigerator about 4 hours for soft cheese or 8 hours for firmer
  cheese. Yogurt can be stored covered up to 2 weeks.  Serve instead of
  sour cream on baked potatoes or as a spread on crackers. Makes about
  1 cup of cheese. 42 calories per 2 tablespoons. From: Syd's Cookbook.