Ingredients
- 2 cups whole milk yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon finely grated lemon zest
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh basil
Make it step by step
- Line a strainer with a double layer of cheese cloth.
- Spoon the yogurt into the strainer and let it drain, suspended over a bowl for at least 2 hours.
- Discard the drained liquid.
- The longer the yogurt is strained, the thicker the resulting cream.
- If you desire a thicker spread, drain the yogurt overnight in the refrigerator.
- In small bowl whisk the strained yogurt with the olive oil, lemon zest, salt, pepper, chives, thyme, tarragon and basil.
- Let stand for 15 minutes for flavors to meld.
- Taste and adjust seasoning with salt and pepper.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.