YOGURT CHEESE

Yogurt cheese can be eaten as a lowfat cream cheese substitute or as is most common as a lowfat alternative in baking. The final quality of the yogurt cheese is largely dependent on the yogurt you start out with, so try to use a good quality one. Considerable amounts of fat and calories can be cut out by using a low fat yogurt (use one without gelatin, like Dannon). To make: Pour yogurt into a cheesecloth and either let it hang over the kitchen sink or over a bowl. If you drain it over a bowl, you can do it in the refrigerator. Drain overnight. When the yogurt is firm, remove from the bag and transfer it to a separate container. Discard the liquid. Yogurt cheese keeps (refrigerated) for up to 1 week. Six cups of yogurt makes 2 cups of yogurt cheese.