Makes 2 cups
Try Yogurt Cheese on a baked potato; use as a good vegetable dip; can be used interchangeably with sour cream.
- 1 quart plain nonfat (or low fat) yogurt
Line a colander with several layers of cheesecloth. Place the colander in a large square glass dish (or large bowl). Spoon in the yogurt and cover with a plate or plastic wrap. Refrigerate for at least 10 hours to 24 hours. After 4 hours or overnight, pour out the liquid collected in the bowl to ensure that it doesn't reach the bottom of the colander. The yogurt will thicken to a consistency simular to that of soft cream cheese. Discard the drippings. Taste the yogurt cheese and add salt to your liking. Yogurt cheese, if covered well, will keep refrigerated for 1 week.
To vary the flavor of Yogurt Cheese, add any of the following:
Chopped fresh herbs - basil, dill, marjoram, tarragon, thyme, or chives
Minced capers or sun-dried tomatoes
Curry powder, currants, and chopped walnuts
Freshly ground black pepper
Amount Per Serving:
Calories 502 - Calories from Fat 15
Percent Total Calories From: Fat 3%, Protein 41%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 16mg, Sodium 695mg, Total Carbohydrate 70g, Dietary Fiber 0g, Protein 52g, Vitamin A 64 units, Vitamin C 8 units, Calcium 1799 units, Iron 1 units