Herbed Yogurt Cheese

• 2 cups nonfat plain yogurt
• 1 scallion, cleaned and finely minced (1 tablespoon)
• 1 tablespoon chopped parsley
• 1 small clove garlic, peeled, crushed and finely chopped ( 1/2 teaspoon)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

1. Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
2. Discard the liquid, and place the yogurt in a mixing bowl.
3. Add the remaining ingredients.
4. Mix well.
5. Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick.
6. Refrigerate until ready to serve.
7. Serve the cheese with toast, crackers or bread.
8. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices.

nonfat plain yogurt, scallion, parsley, clove garlic, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/5123 (may not work)