SC - Yogurt Cheese

[Tollhase1 at aol.com]

In a message dated 9/15/99 6:43:18 PM Eastern Daylight Time, 
rygbee at montana.com writes:

<< I use this method of making yogurt cheese as the base for a lower-fat
 boursin (French garlic, pepper, herb cheese-- usually a double or triple
 cream base).  Let it age for at least a week to blend the flavors.  I add
 the seasonings to taste and use whatever herbs besides parsley I have
 currently growing in my garden >>

Do you add the herbs/seasonings after it has sat overnight and then let it 
sit again for a day or a few hours?

Frederich
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