Photo: Thomas J. Story
To create a thick, silky spread, cookbook author Janet Fletcher drains her homemade yogurt to release much of the liquid (whey). Use this yogurt cheese in Yogurt Cheese with Roasted Beets and Feta, or invent your own dip or spread by flavoring the yogurt cheese with garlic, herbs, or roasted peppers.
1 1/2 cups (from 1 qt. yogurt) (serving size: 1/4 cup)
Line a strainer with a double thickness of regular or synthetic cheesecloth (like reusable Plyban; getculture.com). Set strainer over a bowl and add yogurt. Cover and chill 2 hours. Stir in salt and continue to drain about 22 more hours, until yogurt cheese is spreadable.