Categories: Cheese/eggs, Toppings, Spreads, Low-cal 
      Yield: 1 servings 
  
      2 c  Low Fat Yogurt                    1/2 ts Salt 
    1/2 ts Dried Thyme Leaves                1/4 ts Fresh Ground Pepper 
    1/2 ts Dried Basil Leaves              
  
  Stir all ingredients together gently in a small bowl until blended.  Line a 
  sieve with a double layer of cheesecloth or paper towels.  Place sieve over 
  a bowl, allowing at least 2 inches between bottom of sieve and bottom of 
  bowl.  Spoon yogurt mixture into sieve and place bowl with sieve in 
  refrigerator.  Let yogurt mixture drain in refrigerator about 4 hours for 
  soft cheese or 8 hours for firmer cheese.  Yogurt can be stored covered up 
  to 2 weeks.  Serve instead of sour cream on baked potatoes or as a spread 
  on crackers.  Makes about 1 cup of cheese.  42 calories per 2 tablespoons. 
  From: Syd's Cookbook.