Yogurt Cheese

By lynnettl

Ingredients

• Yogurt Cheese
• 1 32-oz. 1 32-oz. 32-oz. carton nonfat, plain yogurt, such as Colombo brand (Note #1)
• 1 1 1 large yogurt strainer (Note #2)

Preparation

Step 1

Empty contents of yogurt container into yogurt strainer. Set yogurt strainer in large bowl or pan and allow to drain on countertop for at least 5 or 6 hours, or overnight in the refrigerator. Discard whey or save for another use. Yield: 2 cups yogurt cheese.

This yogurt cheese makes a great non-fat "cream cheese" spread or topping. Add some chives, chopped green onions, grated carrots, dried dill and some garlic salt and you have a great vegetable "cream cheese" spread for bagels. See recipe for Herb and Onion Veggie Dip.