Yogurt Cheese Torte

• 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

1. Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
2. 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.
3. Combine garlic and remaining ingredients in a small bowl.
4. 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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yogurt, garlic, fresh basil, rosemary, thyme, fresh sage, shallots, extravirgin olive oil, lemon rind, salt, red pepper

Taken from www.myrecipes.com/recipe/yogurt-cheese-torte (may not work)