32 servings (serving size: 1 tablespoon yogurt cheese and about 1 teaspoon oil mixture)
6 cups plain low-fat yogurt
2 tablespoons sliced garlic
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon minced shallots
3 tablespoons extravirgin olive oil
1 teaspoon grated lemon rind
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
How to Make It
Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a medium bowl, and discard liquid. Cover and refrigerate for 3 hours.
Combine garlic and remaining ingredients in a small bowl.
Place half of yogurt cheese in a serving bowl; spread with half of herb mixture. Repeat with remaining cheese and herb mixture. Cover and refrigerate torte at least 12 hours and up to 1 week. Serve at room temperature.
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