3 16oz containers of non-fat plain yogurt

Rinse and squeeze dry a large square of cheesecloth. Double it, and line a colander. Place the yogurt on the cloth and fold over any additional cheesecloth to cover. Place colander in a bowl and let it drain overnight in the refrigerator. Scrape the cheese into a covered container. If you cover the top with cheesecloth and put on something heavy (like a couple cans of beans or something) and let it drain a second day, the texture is thicker, more like cream cheese than sour cream, and can be used in place of cream cheese in some recipes (although the flavor IS different).

Yield: 3 C. Yogurt Cheese
Nutritional information varies on how much whey you let out. I drain it about halfway for semi-soft use, and figure it has twice the calories per cup as the yogurt I started with (ie 1 C. Yogurt = 80 calories, then 1/2 C. yogurt cheese = 80 calories)

Note: You certainly don’t have to make 3 cups of yogurt cheese if you only need a little bit for a recipe. I’ll often just make a half cup or so to whip up feta & yogurt cheese spread.

Mustard and Garlic Yogurt Dip. Stir 11/2 T. each of smooth and grainy Dijon mustard and 1 clove minced garlic into 1 C. of yogurt cheese. Cover and refrigerate. The flavor improves on standing. Use as a dip for raw vegetables.

Spicy Honey Yogurt Dip for Fruits. Stir 2 T. honey, 1/4 tsp. cinnamon, and 1/2 tsp. grated orange zest into 1 C. of yogurt cheese. Taste and add more flavoring as needed. Use as a dip for apple or pear wedges, cubes of cantaloupe, or seedless grapes.