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Posted By Ina On January 2, 2016 @ 6:40 am In Appetizers, Sauces/Marinades/Salad Dressings, Vegetarian | 8 Comments

This is a recipe where you could certainly use cream cheese, however, in this household I always make Yogurt Cheese – or dripped Yogurt.  Recently, I discovered there is a company in California called Green Valley Organics that makes lactose free dairy products including sour cream and cream cheese.  Oh heaven!  It is very difficult to get these products into Canada, so until we can get it here or there is a Canadian company that can make a lactose free cream cheese – yogurt cheese it is.  Although, yogurt cheese is definitely kinder on the hips, plus it is also much more lighter in taste.  By the way, if feeding a crowd definitely double this recipe….it will be gone before you know it!

To make 1 cup of Yogurt cheese use a 650 gram container of quality 3.5 % Organic Yogurt

1 cup of  Organic dripped yogurt:  line a large sieve with 2 coffee filters, split in half to fully cover the sieve.  Add the yogurt into the sieve then place over a bowl, and cover in plastic wrap.  24 hrs is sufficient, however, 48 hours of dripping is better as it will give you a thicker consistency.

4-5 Tblsp. Mayonnaise – check for taste

1 Tblsp. fresh Italian Flat Leaf Parsley

a generous 1/4 cup fresh minced Basil

2 large garlic cloves, finely minced

6 large sun dried tomatoes in oil, pat off oil with a paper towel and finely chop

3/4 cup crumbled Feta Cheese

fresh cracked pepper

Place all of the ingredients into a bowl, mix well.  Refrigerate 3-4 hours and serve with vegetables of choice.

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