Jane used to purchase yogurt cheese until a friend taught her how to make it. It's exceedingly easy. Jane presents the cheese topped with chopped fresh mint and served with sliced cucumbers and whole-grain crackers. You can also crumble it and serve it over a tossed green salad.
- 1 (32-ounce) container plain yogurt*
- Salt (optional)
- Spoon yogurt into a colander lined with coffee filters or paper towels. Place colander over a bowl to drain; cover and chill 24 hours.
- Discard the liquid whey, and knead salt into yogurt cheese, if desired. Wrap in plastic wrap, and store in refrigerator.
- *Whole-fat yogurt makes a smooth, creamy cheese. Nonfat yogurt works equally well, although the texture is slightly grainy. Nonfat yogurt cheese was often used as a substitute for cream cheese before the advent of reduced-fat and fat-free cream cheese.
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