Yogurt Cheese
This cheese is simple to prepare and is good in marinades and dips. If you need a small amount of yogurt cheese and don't have a lot of time, use the quick-drain method: Spread about twice as much yogurt as you need cheese in a 1/2-inch thickness on several layers of heavy-duty paper towels; cover with additional paper towels, and let stand five minutes. Quick-drained yogurt cheese isn't as thick as this version, but it will do in a pinch.
Yield: 2 cups
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 309
- Calories from fat: 22%
- Fat: 7.6g
- Saturated fat: 4.9g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.2g
- Protein: 25.7g
- Carbohydrate: 34.5g
- Fiber: 0.0g
- Cholesterol: 29mg
- Iron: 0.4mg
- Sodium: 343mg
- Calcium: 897mg
Ingredients
- 1 quart plain low-fat yogurt
Preparation
- Line a colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges of colander, and place colander in a medium bowl. Spoon yogurt into cheesecloth-lined colander. Refrigerate overnight. Discard liquid.
- Note: Nutritional analysis is for entire recipe.
Yogurt Cheese Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead
- CUISINE: Indian
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Calorie
- PUBLICATION: Cooking Light
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