Yogurt Cheese (Labne)

By mariannefeldman

http://www.cooksillustrated.com/recipes/1997-yogurt-cheese#

Ingredients

• Used in CI recipe for Light New York Cheesecake
• YOGURT CHEESE
• 1, 2005. 1, 2005.
• 8 8 OUNCES
• INGREDIENTS
• 1 1 1 pound plain low-fat yogurt (2 cups), see note above

Preparation

Step 1

INSTRUCTIONS
1. Line a fine meshed strainer with 3 basket-style paper coffee filters or a double layer of cheesecloth. Set the strainer over a deep container (there should be enough room for a generous 1 cup of liquid to drain without touching the strainer). Spoon the yogurt into the strainer, cover tightly with plastic wrap, and refrigerate until the yogurt has released about 1 cup of liquid and has a creamy, cream cheese-like texture, 10 to 12 hours (it can stay in the strainer for up to 2 days).

2. Transfer the yogurt cheese to a clean container, discarding the drained liquid. The cheese will keep for up to 1 week in an airtight container in the refrigerator.