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Recipe

Yogurt Cheese

Yield: 8 ounces

Ingredients

16 ounce plain non-fat yogurt, without any added gelatin

Directions

Put the yogurt in a yogurt cheese strainer or a colander lined with coffee filters. Put the strainer in a large bowl to catch the liquid, and cover top. Refrigerate for 18 to 24 hours. Throw out the liquid and store the yogurt cheese in an airtight container until ready to use.

Recipe Details

Source: Cooking Section, February 2002
Dish Type: Sauces

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