2 teaspoons snipped fresh oregano or marjoram or 1 teaspoon dried oregano or marjoram, crushed
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
Walnut half (optional)
Assorted vegetable dippers
For yogurt cheese, line a yogurt strainer, sieve, or small colander with 3 layers of 100 percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a bowl. Spoon yogurt into strainer. Cover with plastic wrap. Chill for at least 24 hours or up to 48 hours. Remove from refrigerator. Discard liquid in bowl.
Transfer yogurt cheese to a medium bowl. Stir in feta cheese, the chopped walnuts or pine nuts, dried tomatoes, oregano or marjoram, salt, and pepper. Cover and chill for at least 1 hour or up 24 hours. If desired, garnish with walnut half. Serve with assorted vegetable dippers.
Tips: Use yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the curd and whey from separating to make the yogurt cheese.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.