Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
394
Calories
26g
Protein
23g
Fat
25g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
1
Line a strainer with a double layer of cheese cloth.
2
Spoon the yogurt into the strainer and let it drain, suspended over a bowl for at least 2 hours.
3
Discard the drained liquid.
4
The longer the yogurt is strained, the thicker the resulting cream.
5
If you desire a thicker spread, drain the yogurt overnight in the refrigerator.
6
In small bowl whisk the strained yogurt with the olive oil, lemon zest, salt, pepper, chives, thyme, tarragon and basil.
7
Let stand for 15 minutes for flavors to meld.
8
Taste and adjust seasoning with salt and pepper.
Recipe sourced from
fandom