Monday, October 25, 2010

Yogurt Cheese


  • 2 Quarts low-fat plain yogurt, dairy or soy based.

Method for yogurt cheese:

  1. Place 4 layers of damp cheesecloth in a fine mesh sieve or colander. Place the colander over a bowl.

  2. Add yogurt and let it drain overnight in the refrigerator.

  3. Discard the water from the bowl.

What Next?

The result of the draining process will leave you with a soft, creamy cheese-like product. In fact, it is lower in calories than cream cheese but can be used in its place. It is also lower in lactose, highter in protein, and lower in sodium than cream cheese. The best part is that it is all nautral.

You now have a wonderful base into which you can mix just about anything, since yogurt cheese readily takes on the flavors of whatever you choose to mix it with. It is sinfully rich and makes you think you are eating something naughty – but you aren’t.

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