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Article: Yogurt Cheese.(Food)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- May 6, 2009
CopyrightCOPYRIGHT 2009 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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16 ounces (2 cups) plain low-fat yogurt (see note)
Line a fine-mesh 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 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 liquid and has a creamy, cream cheese-like texture, 10-12 hours (it can stay in the strainer for up to 2 days).
Transfer the yogurt cheese to a clean container, discarding the drained liquid, and cover with plastic wrap. The cheese, covered, can ...