Yogurt Cheese Torte

Ingredients

• 0.3 teaspoon pepper red crushed
• 3 tablespoons olive oil extravirgin
• 2 tablespoons basil fresh chopped
• 1 tablespoon rosemary fresh chopped
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2 tablespoons garlic sliced
• 1 teaspoon lemon rind grated
• 6 cups yogurt plain low-fat
• 0.5 teaspoon sea salt 
• 1 tablespoon shallots minced

Equipment

• bowl
• plastic wrap
• colander
• cheesecloth

Directions

1. Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
2. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a medium bowl, and discard liquid. Cover and refrigerate for 3 hours.
3. Combine garlic and remaining ingredients in a small bowl.
4. Place half of yogurt cheese in a serving bowl; spread with half of herb mixture. Repeat with remaining cheese and herb mixture. Cover and refrigerate torte at least 12 hours and up to 1 week.
5. Serve at room temperature.