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Yogurt Cheese

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.

This recipe goes with Walnut-Yogurt Dip (Akhrot Ka Raita), Saffron-Marinated Chicken Skewers

Cooking Light JUNE 2005

  • Yield: 2 cups

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.

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
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Yogurt Cheese recipe

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