Crackers & Yogurt Cheese: Part Two

The next day I roll the cracker dough out on a pastrycloth covered in flour. And cut them out in little circles and put them on a greased cookie sheet. Bake them in 250* oven until dry. (About an hour or so.)

The yogurt with all the whey drained out.

Cutting chives for the yogurt cheese.

My special ingredients for yogurt cheese: black olives, leeks, garlic, chives, salt, and pepper.

The finished yogurt cheese!