| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Yield: | 1 cup |
Ingredients
- 1 quart plain yogurt
- 2 tablespoons finely chopped fresh parsley leaves
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 154 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 9 g |
| Cholesterol | 32 mg |
| Sodium | 577 mg |
Reviews
This was good if you love cumin. The cumin was a little too much for me.
I wasn’t really quite sure what to expect from such a mix of spices. The cumin, as one might of course expect, is the most prevalent spice in the blend which i originally found off-putting. After tasting the cheese on a few wheat crackers though I found myself liking it more each cracker-full. I used Alton’s yogurt making procedure (which is the only yogurt that should be used for this or any of Alton’s recipes for best results) and I highly recommend this recipe to anyone looking for a good spread.