Herbed Yogurt Cheese

• 32 ounces plain yogurt
• 1 teaspoon crushed red pepper
• 1 teaspoon pimenton de la vera
• 1.5 tablespoons chopped fresh rosemary
• 1.5 tablespoons chopped fresh oregano or thyme
• .5 teaspoons salt
• olive oil
• 2 pint size glass jars

1. Mix yogurt and salt together and place in the center of a piece of cheesecloth.
2. Hang cheesecloth from a cabinet. Depending on how dry you want your cheese, let hang for 1-3 days. For those who are uneasy at the thought of leaving a yogurt at room temperature, this can also be hung in the fridge with the same results.
3. Mix crushed pepper, pimenton de la vera, and fresh herbs.
4. Pour small amount of olive oil in jars and coat bottom and sides of jars.
5. When you have a layer in the jar sprinkle herb mixture over and then pour layer of olive oil to just cover the cheese balls and repeat until all the cheese is used up.

yogurt, red pepper, vera, rosemary, fresh oregano, salt, olive oil, glass jars

Taken from food52.com/recipes/22726-herbed-yogurt-cheese (may not work)