| 1⁄2 | tsp | sea salt |
| 3 1⁄4 | tbsp | prepared horseradish |
| 1⁄4 | c | fresh flat Italian parsley (chopped) |
| 1 | q | Stonyfield Organic Whole Milk Plain Yogurt (to yield 1 cup yogurt cheese*) |
A simply fantastic accompaniment to meats and sandwiches.
| 1⁄2 | tsp | sea salt |
| 3 1⁄4 | tbsp | prepared horseradish |
| 1⁄4 | c | fresh flat Italian parsley (chopped) |
| 1 | q | Stonyfield Organic Whole Milk Plain Yogurt (to yield 1 cup yogurt cheese*) |
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator.
This should yield 1 cup of yogurt cheese.
Combine all ingredients in a bowl.
Serve immediately or make ahead and refrigerate.