Basic Yogurt Cheese

Basic Yogurt Cheese:

16 oz Nonfat plain yogurt
Coffee filters
Large Colander (the larger the better)

Line a large colander with coffee machine filters. Place the yogurt into
the filters, spreading over as large an area as possible. Place colander over
a large dish to drain for 24 hours. (refrigerate) The watery whey will drain
out of the yogurt, leaving a cheeselike substance similar in consistency
to cream cheese. The longer the yogurt drains, the firmer it will become as
more whey drains out. (Although many people drain it only for 24 hours,
you may like to start early and let it drain a little longer for firmer
consistency).
Although it's not essential, you may get better results if you replace the
coffee filters once or twice during the process (the yogurt will be
becoming drier and firmer and is usually easy to remove it from one filter
to the next. If you choose to do this, you will notice less and less whey
draining out each time as the yogurt becomes "cheese". This method is easy
and you may like it better than using cheesecloth. Some people really love
the yogurt funnels that you can buy at many culinary cookshops.

Notes: Plain yogurt cheese is 12 calories per Tablespoon and has no fat.
Yogurt cheese may be used as a substitute in cheese balls, spreads, dips,
cheesecakes, etc. It is a good alternative to any of the following:
ricotta cheese, sour cream, cream cheese or mayonnaise.

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