Ingredients
1 quart homemade yogurt or store-bought plain low-fat yogurt
3 tablespoons finely chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon minced garlic
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground white pepper, or more to taste
Carrots and endive, trimmed, for crudites
Baguette slices, for serving
Preparation
Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.
Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.
