Roasted Peaches With Basil And Yogurt

• 4 cups plain yogurt
• 1/4 cup unsalted butter, at room temperature
• 3 tablespoons honey
• 1/4 teaspoon unrefined sea salt, finely ground
• 1 vanilla bean
• 6 peaches, halved and pitted
• 1/4 cup fresh basil, chopped

1. Line a large fine-mesh sieve with a double layer of cheesecloth or a single layer of butter muslin and set it over a large mixing bowl.
2. Pour the yogurt into the sieve, cover it loosely with the overhanging cheesecloth, and let it sit for 8 to 24 hours or until thickened to your liking.
3. Dont worry about leaving your yogurt on the counter overnight at room temperature; the beneficial bacteria and the acidic nature of yogurt will prevent it from going bad during straining.
4. However, if you prefer, you can move the bowl, yogurt, and strainer to the refrigerator.
5. Spoon the strained yogurt cheese into a jar, cover and put it in the fridge where it should keep for up to a month or so.
6. The recipe makes about 2 cups.
7. Pour the whey into a separate jar and store it in the back of the refrigerator for up to 6 months, where the colder temperature helps to preserve the bacteria and it remains out of the way.

plain yogurt, unsalted butter, honey, salt, vanilla bean, peaches, fresh basil

Taken from www.foodrepublic.com/recipes/roasted-peaches-with-basil-and-yogurt-recipe/ (may not work)