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

Nutritional Information

Calories 309
Caloriesfromfat 22 %
Fat 7.6 g
Satfat 4.9 g
Monofat 2.1 g
Polyfat 0.2 g
Protein 25.7 g
Carbohydrate 34.5 g
Fiber 0.0 g
Cholesterol 29 mg
Iron 0.4 mg
Sodium 343 mg
Calcium 897 mg

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.

Note:

Monica Bhide,

June 2005